MICROFLORA OF FERMENTED KOREAN SEAFOODS
1974; Wiley; Volume: 39; Issue: 5 Linguagem: Inglês
10.1111/j.1365-2621.1974.tb07296.x
ISSN1750-3841
Autores Tópico(s)Identification and Quantification in Food
ResumoJournal of Food ScienceVolume 39, Issue 5 p. 1002-1005 MICROFLORA OF FERMENTED KOREAN SEAFOODS ANNE SANDS, ANNE SANDS Dept. of Food Science & Technology. University of California, Davis, CA 95616Search for more papers by this authorELI V. CRISAN, ELI V. CRISAN Dept. of Food Science & Technology. University of California, Davis, CA 95616Search for more papers by this author ANNE SANDS, ANNE SANDS Dept. of Food Science & Technology. University of California, Davis, CA 95616Search for more papers by this authorELI V. CRISAN, ELI V. CRISAN Dept. of Food Science & Technology. University of California, Davis, CA 95616Search for more papers by this author First published: September 1974 https://doi.org/10.1111/j.1365-2621.1974.tb07296.xCitations: 21 This work is a result of research sponsored by NOAA Office of Sea Grant, U.S. Dept. of Commerce, under Grant No. USDC NOAA 043-158-22, Project no. R/MP-3. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume39, Issue5September 1974Pages 1002-1005 RelatedInformation
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