Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus

Yong-Suk Kim

Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus

Yong-Suk Kim

Department of Food Science and Technology

Research output: Contribution to journal › Journal article › peer-review

Original language	Korean
Journal	Journal of Food Protection
State	Published - 2008.02.28

Cite this

@article{bb730b03123c48b99d7d91d171e84287,

title = "Growth inhibitory effects of kimchi (Korean traditional fermented vegetable product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus",

author = "Yong-Suk Kim",

year = "2008",

month = feb,

day = "28",

language = "Korean",

journal = "Journal of Food Protection",

issn = "0362-028X",

}