Microbial Composition of the Korean Traditional Food...

Journal of Food Science 2012 Vol. 77; Iss. 4

Microbial Composition of the Korean Traditional Food “kochujang” Analyzed by a Massive Sequencing Technique

Young-Do Nam, So-lim Park, Seong-Il Lim
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Volume:
77
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2012.02656.x
File:
PDF, 906 KB
english, 2012
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