Change in the Quality of Doenjang with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria (유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 된장의 품질 변화)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.51 no.5
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- pp.477-490
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- 2018