Manufacturing and Quality Characteristics of the Cheonggukjang Fermented Using Starter Derived from Rice Straw Removed Bacillus cereus Selectively (Bacillus cereus가 선택적으로 제거된 볏짚유래 스타터를 이용한 청국장의 제조 및 품질특성)
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- Journal of Food Hygiene and Safety
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- v.30 no.1
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- pp.65-73
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- 2015