Searching and preservation of microbial resources from traditional fermented foods = 전통발효식품의 미생물자원 발굴 및 보존

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dc.contributor.authorSeong Kwan Cha-
dc.contributor.authorJong Seog Ahn-
dc.contributor.authorByung Hak Ahn-
dc.date.accessioned2017-04-19T08:58:46Z-
dc.date.available2017-04-19T08:58:46Z-
dc.date.issued2001-
dc.identifier.issn1226-3338-
dc.identifier.urihttps://oak.kribb.re.kr/handle/201005/5731-
dc.publisherKorea Soc-Assoc-Inst-
dc.titleSearching and preservation of microbial resources from traditional fermented foods = 전통발효식품의 미생물자원 발굴 및 보존-
dc.title.alternativeSearching and preservation of microbial resources from traditional fermented foods-
dc.typeArticle-
dc.citation.titleFood Industry & Nutrition-
dc.citation.number1-
dc.citation.endPage66-
dc.citation.startPage60-
dc.citation.volume6-
dc.contributor.affiliatedAuthorJong Seog Ahn-
dc.contributor.alternativeName차성관-
dc.contributor.alternativeName안종석-
dc.contributor.alternativeName안병학-
dc.identifier.bibliographicCitationFood Industry & Nutrition, vol. 6, no. 1, pp. 60-66-
dc.description.journalClassN-
Appears in Collections:
Ochang Branch Institute > Chemical Biology Research Center > 1. Journal Articles
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