Open Access@KRIBBDivision of A.I. & Biomedical ResearchMetabolic Regulation Research Center1. Journal Articles
Preservation of salted Korean cabbage by inoculating halophilic lactic acid bacteria
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Chan Yong Lee | - |
| dc.contributor.author | Tae Kwang Oh | - |
| dc.date.accessioned | 2017-04-19T08:58:47Z | - |
| dc.date.available | 2017-04-19T08:58:47Z | - |
| dc.date.issued | 2001 | - |
| dc.identifier.issn | 1226-7708 | - |
| dc.identifier.uri | https://oak.kribb.re.kr/handle/201005/5738 | - |
| dc.publisher | Korea Soc-Assoc-Inst | - |
| dc.title | Preservation of salted Korean cabbage by inoculating halophilic lactic acid bacteria | - |
| dc.title.alternative | Preservation of salted Korean cabbage by inoculating halophilic lactic acid bacteria | - |
| dc.type | Article | - |
| dc.citation.title | Food Science and Biotechnology | - |
| dc.citation.number | 5 | - |
| dc.citation.endPage | 507 | - |
| dc.citation.startPage | 502 | - |
| dc.citation.volume | 10 | - |
| dc.contributor.affiliatedAuthor | Tae Kwang Oh | - |
| dc.contributor.alternativeName | 이찬용 | - |
| dc.contributor.alternativeName | 오태광 | - |
| dc.identifier.bibliographicCitation | Food Science and Biotechnology, vol. 10, no. 5, pp. 502-507 | - |
| dc.subject.keyword | salted cabbage preservation | - |
| dc.subject.keyword | lactic acid bacteria | - |
| dc.subject.keyword | bacteriocin producing lactobacillus sp. BA-8 | - |
| dc.subject.local | salted cabbage preservation | - |
| dc.subject.local | Lactic acid bacteria | - |
| dc.subject.local | lactic acid bacteria | - |
| dc.subject.local | lacti acid bateria | - |
| dc.subject.local | bacteriocin producing lactobacillus sp. BA-8 | - |
| dc.description.journalClass | Y | - |
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