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Effect of microwave heating and salts addition on pH and acidity of Kakdugi during fermentation

Jung-Won Yun, Jong-Koon Kim, Jung‐Kun Lee, Woo‐Jung Kim

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Key concepts: Chemistry, Fermentation, Salting, Salt (chemistry), Food science, Salting out, Microwave heating, Microwave

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Effect of microwave heating and salts addition on pH and acidity of Kakdugi during fermentation — Research Paper | ScholarLens