서브메뉴
검색
Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis
Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Cho, Kye-Man,
- 서명/저자
- Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis Cho, Kye-Man, 공저 Seo, Weon-Taek
- 발행사항
- 서울 : 한국식품과학회, 2007.
- 형태사항
- pp. 320-324
- 주기사항
- 참고문헌 수록
- 기타저자
- Seo, Weon-Taek
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60242088
MARC
008191108s2007 ulk aa eng■022 ▼a12267708
■1001 ▼aCho, Kye-Man,
■24510▼aBacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis▼dCho, Kye-Man,▼e공저 Seo, Weon-Taek
■260 ▼a서울▼b한국식품과학회▼c2007.
■300 ▼app. 320-324
■500 ▼a참고문헌 수록
■7001 ▼aSeo, Weon-Taek
■773 ▼tFood Science and Biotechnology▼gVolume16. Number2. (2007 April)▼d2007, 04
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS039802▼b60050258▼h8▼s2▼fP
Preview
Export
ChatGPT Discussion
AI Recommended Related Books
detalle info
- Reserva
- No existe
- Mi carpeta
- Reference Materials for Thesis Writing
- Reference Materials for Research Ethics
- Job-Related Books
