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Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Quality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae / Seung-Shi Ham
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 537-543
- 키워드
- QUALITY CHARACTERISTICS SOY SAUCE FERMENTED BACILLUS IICHENIFORMIS NH20 ISOLATED TRADITIONAL MEJU ASPERGILLUS ORYZAE
- 기타저자
- Seung-Shi Ham
- 모체레코드
- 모체정보확인
- Control Number
- shingu:218961
MARC
008041108s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aQuality Characteristics of Soy Sauce Fermented by Bacillus Iicheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae▼dSeung-Shi Ham
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 537-543
■653 ▼aQUALITY▼aCHARACTERISTICS▼aSOY▼aSAUCE▼aFERMENTED▼aBACILLUS▼aIICHENIFORMIS▼aNH20▼aISOLATED▼aTRADITIONAL▼aMEJU▼aASPERGILLUS▼aORYZAE
■700 ▼aSeung-Shi Ham
■773 ▼tFood Science and Biotechnology▼g2004년 10월호 (제13권 5호)▼d2004, 10
■SIS ▼aS024105▼b63688▼h4▼s2▼fP
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