A study on changes in antibacterial activity of pepsin-hydrolyzed bovine apo-lactoferrin at various method for pasteurizations and pH values = 살균방법 및 pH 조건에 따른 Pepsin-hydrolyzed Bovine Apo-lactoferrin의 항균성 변화에 관한 연구

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dc.contributor.authorJ W Kim-
dc.contributor.authorJ Y Lee-
dc.contributor.authorJ S Keum-
dc.contributor.authorDae Yeul Yu-
dc.date.accessioned2017-04-19T08:55:54Z-
dc.date.available2017-04-19T08:55:54Z-
dc.date.issued1998-
dc.identifier.issn1225-8563-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/4651-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleA study on changes in antibacterial activity of pepsin-hydrolyzed bovine apo-lactoferrin at various method for pasteurizations and pH values = 살균방법 및 pH 조건에 따른 Pepsin-hydrolyzed Bovine Apo-lactoferrin의 항균성 변화에 관한 연구-
dc.title.alternativeA study on changes in antibacterial activity of pepsin-hydrolyzed bovine apo-lactoferrin at various method for pasteurizations and pH values-
dc.typeArticle-
dc.citation.titleKorean Journal for Food Science of Animal Resources-
dc.citation.number2-
dc.citation.endPage163-
dc.citation.startPage157-
dc.citation.volume18-
dc.contributor.affiliatedAuthorDae Yeul Yu-
dc.contributor.alternativeName김종우-
dc.contributor.alternativeName이조윤-
dc.contributor.alternativeName금종수-
dc.contributor.alternativeName유대열-
dc.identifier.bibliographicCitationKorean Journal for Food Science of Animal Resources, vol. 18, no. 2, pp. 157-163-
dc.subject.keywordbovine lactoferrin-
dc.subject.keywordbacteriocidal concentrations-
dc.subject.keywordbacteriocidal effect-
dc.subject.localbovine lactoferrin-
dc.subject.localbacteriocidal concentrations-
dc.subject.localbacteriocidal effect-
dc.description.journalClassN-
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