Quality and Sensory Characteristics of Low-salt Fermented King Mushroom(Jjangachi) Added with Different Amounts of Soy Sauce (간장첨가량을 달리하여 제조한 저염 새송이 버섯장아찌의 품질 및 관능특성)
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- Culinary science and hospitality research
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- v.17 no.5
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- pp.231-240
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- 2011