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Analysis of biogenic amines and biogenic amine-producing bacteria in Baechukimchi and Kkakdugi, Korean traditional fermented vegetable products
Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Jae-Hyung Mah | - |
| dc.date.accessioned | 2021-08-28T11:36:28Z | - |
| dc.date.available | 2021-08-28T11:36:28Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2016-11-15 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/26241 | - |
| dc.publisher | United Scientific Group | - |
| dc.subject | biogenic amines, bacteria, Baechukimchi, Kkakdugi | - |
| dc.title | Analysis of biogenic amines and biogenic amine-producing bacteria in Baechukimchi and Kkakdugi, Korean traditional fermented vegetable products | - |
| dc.title.alternative | Analysis of biogenic amines and biogenic amine-producing bacteria in Baechukimchi and Kkakdugi, Korean traditional fermented vegetable products | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Jae-Hyung Mah | - |
| dc.identifier.bibliographicCitation | The II International Conference on Food Chemistry and Technology, pp.52 | - |
| dc.relation.isPartOf | The II International Conference on Food Chemistry and Technology | - |
| dc.relation.isPartOf | Proceedings of the II International Conference on Food Chemistry and Technology | - |
| dc.citation.title | The II International Conference on Food Chemistry and Technology | - |
| dc.citation.startPage | 52 | - |
| dc.citation.endPage | 52 | - |
| dc.citation.conferencePlace | US | - |
| dc.citation.conferencePlace | Hampton Inn Tropicana and Event Center, Las Vegas, NV, USA | - |
| dc.citation.conferenceDate | 2016-11-14 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 1 | - |
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