국가 R&D 논문 조회
| 논문명 | Effect of Lactic Acid Bacteria from Fermented Vegetable and Meat Products on Physico-chemical Quality of Fermented Sausage | ||
|---|---|---|---|
| 학술지 | Korean Journal for Food Science of Animal Resources | ISSN | 1225-8563 |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019801137 |
| 초록 | This study was conducted to investigate the effect of addition of lactic acid bacteria (LAB) from fermented vegetable (Weissella cibaria JW15 KACC 91811P, WC) and meat (Lactobacillus plantarum KACC 92... | ||