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Effects of Mashing Proportion of Soybean to Salt Brine on Kanjang(soy sauce) Quality
by
Choi Kwang
-
Soo
,
Choi Jong-Dong Department of Food Science & Technology, Yeungnam University, Kyongsan-si (Korea Republic)
Published in
KOREAN J. FOOD SCI. TECHNOL
(2000)
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acide amine libre
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aminoacidos libres
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Korean
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