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Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp. Isolated from Traditional Chungkukjang.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M191, doi. 10.1111/j.1365-2621.2005.tb07187.x
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- Article