Your browser doesn't support javascript.
loading
Safety assessment of Tetragenococcus halophilus isolates from doenjang, a Korean high-salt-fermented soybean paste.
Jeong, Do-Won; Heo, Sojeong; Lee, Jong-Hoon.
Affiliation
  • Jeong DW; Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Republic of Korea.
  • Heo S; Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
  • Lee JH; Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea. Electronic address: jhl@kgu.ac.kr.
Food Microbiol ; 62: 92-98, 2017 Apr.
Article in En | MEDLINE | ID: mdl-27889172
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Glycine max / Soy Foods / Enterococcaceae / Fermentation / Food Safety Country/Region as subject: Asia Language: En Journal: Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2017 Document type: Article
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Glycine max / Soy Foods / Enterococcaceae / Fermentation / Food Safety Country/Region as subject: Asia Language: En Journal: Food Microbiol Journal subject: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Year: 2017 Document type: Article