AGRIS - International System for Agricultural Science and Technology

Analysis of the Bacterial Composition During Kochujang, a Korean Traditional Fermented Hot Pepper-soybean Paste, Fermentation

2009

Park, S.J., Korea Food Research Institute, Seongnam, Republic of Korea | Chang, J.H., Korea Food Research Institute, Seongnam, Republic of Korea | Cha, S.K., Korea Food Research Institute, Seongnam, Republic of Korea | Moon, G.S., Chungju National University, Jeungpyeong, Republic of Korea

AGROVOC Keywords

Bibliographic information
Food Science and Biotechnology
Volume 18 Issue 4 ISSN 1226-7708
Pagination
pp. 1035-1037
Other Subjects
Kochujang; Fermentacion; Bacillus species; Denaturing gradient gel electrophoresis
Language
English
Note
Summary(En)
1 tables
2ill., 13 ref.
Type
Directory

2010-12-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org