Effect of Red Pepper Varieties on the Physicochemical Characteristics of Traditional Kochujang during Fermentation (고추품종을 달리한 전통식 고추장의 숙성중 이화학적 특성 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.26 no.6
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- pp.1044-1049
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- 1997