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Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Detailed Information
- Material Type
- 기사
- ISSN
- 12267708
- Author
- Seung Shi Ham
- Title/Author
- Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae / Seung Shi Ham ; 공저 Kyong Keun Choi , Cheng Bi Cui , Beom Goo Lee , Dong Sik Joo , Deuk Sik Lee
- Publish Info
- 서울 : 한국식품과학회, 2003.
- Material Info
- pp. 537-543
- General Note
- 참고문헌수록
- Added Entry-Personal Name
- Kyong Keun Choi , Cheng Bi Cui , Beom Goo Lee , Dong Sik Joo , Deuk Sik Lee
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60258927
MARC
008200709s2003 ulk aa eng■022 ▼a12267708
■1001 ▼aSeung Shi Ham
■24510▼aQuality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae▼dSeung Shi Ham▼e공저 Kyong Keun Choi , Cheng Bi Cui , Beom Goo Lee , Dong Sik Joo , Deuk Sik Lee
■260 ▼a서울▼b한국식품과학회▼c2003.
■300 ▼app. 537-543
■500 ▼a참고문헌수록
■7001 ▼aKyong Keun Choi , Cheng Bi Cui , Beom Goo Lee , Dong Sik Joo , Deuk Sik Lee
■773 ▼tFood Science and Biotechnology▼gVolume12. Number1. (2003 February)▼d2003, 02
■856 ▼uhttp://www.kosfost.or.kr
■SIS ▼aS011432▼b60050258▼h8▼s2▼fP
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