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Title 

Preservation of salted Korean cabbage by inoculating halophilic lactic acid bacteria

Authors 

Chan Yong LeeTae Kwang Oh

Publisher 

Springer Verlag (Germany)

Issue Date 

2001

Citation 

Food Science and Biotechnology, vol. 10, no. 5, pp. 502-507

Keywords 

salted cabbage preservationlactic acid bacteriabacteriocin producing lactobacillus sp. BA-8

ISSN 

1226-7708

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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