Antibiotic susceptibilities and characteristics of Bacillus...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 10

Antibiotic susceptibilities and characteristics of Bacillus licheniformis isolates from traditional Korean fermented soybean foods

Jeong, Do-Won, Jeong, Miran, Lee, Jong-Hoon
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.10.001
Date:
October, 2016
File:
PDF, 1.13 MB
english, 2016
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