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- Green Tea: Flavor Characteristics of a Wide Range of Teas Including
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- Namul, the Driving Force Behind Health and High Vegetable Consumption in Korea Soon-Hee Kim1*, Dae Young Kwon1 and Donghwa Shin2
- Oral Administration of Lactobacilli Isolated from Jeotgal, a Salted
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- (Halocynthia Roretzi) Jeotgal Prepared with 3 Different Types of Salts S Jeong a Kim1, Zhuang Yao1, Hyun-Jin Kim1,2, and Jeong Hwan Kim1,2*
- Konomiyaki — a Long-Established Favorite in Japanese Cuisine Oby Jei-Hee Hong Author Jei-Hee Hong
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- Korean Traditional Fermented Fish Products: Jeotgal
- May I Call You North Korean? Negotiating Differences and Imagining the Nation in South Korea
- Menus Fall-Winter 2019/20
- Korean Fusion: Consuming a Globalized Korea Through Food and Music