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Predictive modeling for reduction of biogenic amine formation in kimchi, a Korean traditional fermented vegetable product
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Jae-Hyung Mah | - |
| dc.date.accessioned | 2021-08-28T20:31:55Z | - |
| dc.date.available | 2021-08-28T20:31:55Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2015-11-10 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/31602 | - |
| dc.publisher | the European Federation of Food Science and Technology | - |
| dc.subject | predictive modeling, biogenic amines, kimchi, fermented vegetable | - |
| dc.title | Predictive modeling for reduction of biogenic amine formation in kimchi, a Korean traditional fermented vegetable product | - |
| dc.title.alternative | Predictive modeling for reduction of biogenic amine formation in kimchi, a Korean traditional fermented vegetable product | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Jae-Hyung Mah | - |
| dc.identifier.bibliographicCitation | 29th EFFoST International Conference, pp.1143 - 1144 | - |
| dc.relation.isPartOf | 29th EFFoST International Conference | - |
| dc.relation.isPartOf | Proceedings of 29th EFFoST International Conference | - |
| dc.citation.title | 29th EFFoST International Conference | - |
| dc.citation.startPage | 1143 | - |
| dc.citation.endPage | 1144 | - |
| dc.citation.conferencePlace | GR | - |
| dc.citation.conferencePlace | Divani Caravel Hotel, Athens, Greece | - |
| dc.citation.conferenceDate | 2015-11-10 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 1 | - |
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