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2009•Korean Journal for Food Science of Animal ResourcesOpen access

Investigation of the Microbiological and Biochemical Properties of Kimchi in the Submerged Model System Designed for Fermented Sausages

Joo-Yeon Lee, B. Kunz

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Key concepts: Starter, Food science, Fermentation, Lactic acid, Titratable acid, Chemistry, Bacteria, Biology

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