Quality Changes of Immature Green Cherry Tomato Pickles with Different Concentration of Soy Sauce and Soaking Temperature During Storage (푸른 방울토마토로 제조한 저염 장아찌의 저장 중 품질 특성 변화)
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- Journal of the Korean Society of Food Culture
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- v.24 no.3
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- pp.295-307
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- 2009