학술논문

Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities

Document Type

Article

Author

Lee, S.Y.; Lee, D.Y.; Kim, O.Y.; Hur, S.J.

Source

In: Food Science and Biotechnology. (Food Science and Biotechnology, 1 June 2019, 28(3):787-794)

Subject

Language

English

ISSN

12267708

Online Access

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