Comparative Study on Content and Composition of Oligopeptide, Free amino acids, 5'-Ribonucleotides, and Free sugars in salted preserves Produced at Korea and Japan (한국과 일본의 젓갈 중 Oligopeptide, Free amino acids, 5'-Ribonucleotides와 Free Sugars 성분의 비교 연구)
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- Journal of the Korean Society of Food Culture
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- v.7 no.3
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- pp.253-258
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- 1992