Evaluation of Quality Characteristics of Brassica campetris L. Treated with Environmentally-Friendly Red Clay-Processed Materials (친환경 가공 황토 소재가 배추의 품질 특성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.44 no.5
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- pp.732-738
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- 2015