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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
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Cho, Kye-Man,
- Title/Author
- 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
- Publish Info
- 서울 : 한국식품과학회, 2007.
- Material Info
- pp. 320-324
- General Note
- 참고문헌 수록
- Added Entry-Personal Name
- Seo, Weon-Taek
- Electronic Location and Access
- 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
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