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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
- 자료유형
- 기사
- ISSN
- 12267708
- 저자명
- Seung Shi Ham
- 서명/저자
- 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
- 발행사항
- 서울 : 한국식품과학회, 2003.
- 형태사항
- pp. 537-543
- 주기사항
- 참고문헌수록
- 원문정보
- 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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