국가 R&D 논문 조회
| 논문명 | THE UTILIZATION OF NEW LACTIC ACID BACTERIA FROM KOREAN KIMCHI AS A STATER CULTURE IN FERMENTED SAUSAGE | ||
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| 학술지 | Meat Science | ISSN | 0309-1740 |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019894161 |
| 초록 | Wessella cibaria JW15, new lactic acid bacteria from Korean Kimchi, showed better acid fermentation ability and nitrite reducing activity compared to the commercial starter cultures. It could be utili... | ||