The Taste Conpounds of the Fermented Cod-roe, Gadus Macrocephlus - Changes of Free Amino Acids during the Fermentation of Cod-roe - (대구알젓의 맛성분 제I보 : 대구알젓의 유리아미노산)
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- Journal of the Korean Home Economics Association
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- v.20 no.4
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- pp.99-105
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- 1982