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Changes of bacterial communities in myeolchi-jeot, fermented anchovy, during fermentation

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dc.contributor.authorLee, Se Hee-
dc.contributor.authorJung, Ji Young-
dc.contributor.author전체옥-
dc.date.available2019-06-05T06:30:15Z-
dc.identifier.urihttps://scholarworks.bwise.kr/cau/handle/2019.sw.cau/25443-
dc.titleChanges of bacterial communities in myeolchi-jeot, fermented anchovy, during fermentation-
dc.typeConference-
dc.citation.conferenceName2014 International Meeting of Korean Microbiological Societies-
dc.citation.conferencePlaceIlsan, Korea-
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자연과학대학 (생명과학과)
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