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The safety of Asian fermented foods: Conventional and molecular genetic approaches to study occurrence and control of biogenic amines
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Jae-Hyung Mah | - |
| dc.date.accessioned | 2021-08-28T04:27:44Z | - |
| dc.date.available | 2021-08-28T04:27:44Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2017-10-23 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/21910 | - |
| dc.publisher | OMICS International | - |
| dc.subject | Asian fermented foods, biogenic amines, genetic approach | - |
| dc.title | The safety of Asian fermented foods: Conventional and molecular genetic approaches to study occurrence and control of biogenic amines | - |
| dc.title.alternative | The safety of Asian fermented foods: Conventional and molecular genetic approaches to study occurrence and control of biogenic amines | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Jae-Hyung Mah | - |
| dc.identifier.bibliographicCitation | 19th International Conference on Food Processing & Technology, pp.33 | - |
| dc.relation.isPartOf | 19th International Conference on Food Processing & Technology | - |
| dc.relation.isPartOf | Proceedings of 19th International Conference on Food Processing & Technology | - |
| dc.citation.title | 19th International Conference on Food Processing & Technology | - |
| dc.citation.startPage | 33 | - |
| dc.citation.conferencePlace | FR | - |
| dc.citation.conferencePlace | Holiday Inn Paris-Marne La Vallée, Paris, France | - |
| dc.citation.conferenceDate | 2017-10-23 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 1 | - |
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