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Changes of bacterial communities in myeolchi-jeot, fermented anchovy, during fermentation
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lee, Se Hee | - |
| dc.contributor.author | Jung, Ji Young | - |
| dc.contributor.author | 전체옥 | - |
| dc.date.available | 2019-06-05T06:30:15Z | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/25443 | - |
| dc.title | Changes of bacterial communities in myeolchi-jeot, fermented anchovy, during fermentation | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2014 International Meeting of Korean Microbiological Societies | - |
| dc.citation.conferencePlace | Ilsan, Korea | - |
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