Characteristics of Chungkookjang Prepared by Bacillus amyloliquefaciens with Different Soybeans and Fermentation Temperatures (Bacillus amyloliquefaciens를 이용하여 콩 종류와 발효온도를 달리하여 제조한 청국장의 특성)
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- Korean Journal of Microbiology
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- v.49 no.1
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- pp.71-77
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- 2013