- 제목
- [A112] 김응빈(2021)."In situ analysis of the bacterial community associated with the Korean salty fermented seafood jeotgal
- 작성일
- 2022.06.06
- 작성자
- 학부대학 교양교육연구소
- 게시글 내용
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Guan, Ling et al. “Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria.” Food microbiology vol. 28,1 (2011): 101-13. doi:10.1016/j.fm.2010.09.001