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Isolation of Bacillus sp. from soy fermented foods and Their fermentative characteristics of cheonggukjang
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 조계만 | - |
| dc.date.accessioned | 2023-08-04T09:44:13Z | - |
| dc.date.available | 2023-08-04T09:44:13Z | - |
| dc.date.issued | 2014-10-29 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/60872 | - |
| dc.title | Isolation of Bacillus sp. from soy fermented foods and Their fermentative characteristics of cheonggukjang | - |
| dc.type | Conference | - |
| dc.citation.title | Lifelong Health and Wellness from Nutrition and Food | - |
| dc.citation.conferenceName | 2014 International Symposium and Annual Meeting | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 대전 컨벤션 센터 | - |
| dc.citation.conferenceDate | 2014-10-27 ~ 2014-10-29 | - |
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