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죽염을 이용한 자리젓의 품질 특성

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Alternative Title
Quality Characteristics of Salt Fermented Fish, Jari-Jeot with Bamboo Salt
Author(s)
방진호
Issued Date
2003
Awarded Date
2003.
Type
Dissertation
URI
https://oak.jejunu.ac.kr/handle/2020.oak/18480
Department
제주대학교 산업대학원 : 생명산업공학과식품공학전공
Degree
Master
Publisher
제주대학교
Citation
방진호. (2003). 죽염을 이용한 자리젓의 품질 특성
Appears in Collections:
Graduate School of Industry > Food Science and Engineering
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