:: Journal of The Korean Society of Food Culture ::

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Effect of Various Loading Methods on Freshness of Spring Kimchi Cabbage

Young-Joo Lee, Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.303-310

DOI:https://doi.org/10.7318/KJFC/2017.32.4.303
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