Browsing "식품생명공학과" bySubjectLactic acid bacteria
Showing results 1 to 4 of 4
| Issue Date | Title | Author(s) | Type |
|---|---|---|---|
| 2019 | Effects of glycine on microbial safety of low-salted squid and myungran jeotgal | 정명수 | Article |
| 2021 | Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile | 이진규 | Article |
| 2020 | Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation | 이진규 | Article |
| 2015 | Safety of Kimchi | 오상석 | Book Chapter |
03760 서울특별시 서대문구 이화여대길 52 이화여자대학교 도서관
COPYRIGHT 2016 BY EWHA WOMANS UNIVERSITY. ALL RIGHTS RESERVED
이화여자대학교 리포지터리는 국립중앙도서관 OAK 보급사업으로 구축되었습니다. Feedback