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Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang) |
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| Authors: | Kim H G Hong J H Song C K Shin H W Kim K O |
| Affiliation: | Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul 120-750, South Korea. kokim@ewha.ac.kr |
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| 本文献已被 PubMed 等数据库收录！ | |
