김치의 발효 조절과 기능성 향상을 위한 니신 및 프로바이오틱스 이용에 관한 연구

Author(s)
최민호
Advisor
박연희
Department
일반대학원 생명과학과
Publisher
The Graduate School, Ajou University
Publication Year
2004
Language
kor
URI
https://dspace.ajou.ac.kr/handle/2018.oak/14491
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Graduate School of Ajou University > Department of Biotechnology > 3. Theses(Master)
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