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Physico-chemicla properties of Lactobacillus casei 00692 during fermenting for Liquid-type yogurt
Physico-chemicla properties of Lactobacillus casei 00692 during fermenting for Liquid-type yogurt
상세정보
- 자료유형
- 기사
- ISSN
- 12258563
- 저자명
- BYUNG-JU Jeon
- 서명/저자
- Physico-chemicla properties of Lactobacillus casei 00692 during fermenting for Liquid-type yogurt / BYUNG-JU Jeon , Jin-seok Seok, Hae-Soo Kwak 공저
- 발행사항
- 서울 : 한국축산식품학회, 2005.
- 형태사항
- pp. 226-231
- 주기사항
- 권말 참고문헌 있음
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60217953
MARC
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■1001 ▼aBYUNG-JU Jeon
■24510▼aPhysico-chemicla properties of Lactobacillus casei 00692 during fermenting for Liquid-type yogurt ▼dBYUNG-JU Jeon ▼eJin-seok Seok, Hae-Soo Kwak 공저
■260 ▼a서울▼b한국축산식품학회▼c2005.
■300 ▼app. 226-231
■500 ▼a권말 참고문헌 있음
■7001 ▼aJin-seok Seok, Hae-Soo Kwak
■773 ▼t한국축산식품학회지▼g제25권 2호 (2005년 6월)▼d2005, 06
■856 ▼uhttps://www.kosfa.or.kr/
■SIS ▼aS017746▼b60060746▼h8▼s1▼fP
