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Start Over Author "Nam, Kung-Woo" Search Limiters Peer Reviewed Publisher john wiley & sons, inc.
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1. Bacterial Community Dynamics of Salted and Fermented Shrimp based on Denaturing Gradient Gel Electrophoresis.

Author

Han, Kook‐Il, Kim, Yong Hyun, Hwang, Seon Gu, Jung, Eui‐Gil, Patnaik, Bharat Bhusan, Han, Yeon Soo, Nam, Kung‐Woo, Kim, Wan‐Jong, and Han, Man‐Deuk

Subjects
SHRIMPS, FERMENTED foods, DENATURING gradient gel electrophoresis, SEAFOOD microbiology, SEAFOOD flavor & odor
Abstract

Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Published
2014
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