Changes in Sodium Content by Type of Jangajji and Length of Storage Period-By Applying an Analysis Technique to Differentiate Solid Ingredients from Seasoning Liquid- (장아찌의 종류와 저장기간에 따른 나트륨 함량 변화 - 건더기와 양념(국물)의 구분 분석법을 적용하여 -)
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- The Korean Journal of Food And Nutrition
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- v.37 no.2
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- pp.88-99
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- 2024