Browsing "식품공학전공" by Subject Lactic acid bacteria

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Showing results 1 to 3 of 3

Issue DateTitleAuthor(s)Type
2019Effects of glycine on microbial safety of low-salted squid and myungran jeotgal정명수Article
2020Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation이진규Article
2015Safety of Kimchi오상석Book Chapter

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