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Isolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese
Isolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Isolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese / Ki-Bum Park, Suk-Heung Oh
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2006.
- 형태사항
- pp. 86-90
- 키워드
- ISOLATION CHARACTERIZATION LACTOBACILLUS BUCHNERI STRAINS HIGH YAMINOBUTYRIC ACID PRODUCING CAPACITY NATURALLY AGED CHEESE
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60075107
MARC
008060501s2006 ULKa a ENG■022 ▼a12267708
■245 ▼aIsolation and Characterization of Lactobacillus buchneri Strains with High y-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese▼dKi-Bum Park, Suk-Heung Oh
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2006.
■300 ▼app. 86-90
■653 ▼aISOLATION▼aCHARACTERIZATION▼aLACTOBACILLUS▼aBUCHNERI▼aSTRAINS▼aHIGH▼aYAMINOBUTYRIC▼aACID▼aPRODUCING▼aCAPACITY▼aNATURALLY▼aAGED▼aCHEESE
■700 ▼aKi-Bum Park, Suk-Heung Oh
■773 ▼tFood Science and Biotechnology▼gVolume15. Number1. (2006 February)▼d2006, 02
■URL ▼ahttp://www.kosfost.or.kr
■SIS ▼aS021048▼b60050258▼h8▼s2
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