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Author: Ji Hong Hwang

1 Articles are founded.

Comparison of quality characteristics of Doenjang reduced of sodium content
나트륨 저감화에 따른 된장의 품질 특성
Korean J Food Preserv 2017;24(6):771-777.
https://doi.org/10.11002/kjfp.2017.24.6.771
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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