Isolation and identification of Bacillus cereus from fermented red pepper-soybean paste (Kochujang), and its heat resistance characteristics

Yong-Suk Kim

Isolation and identification of Bacillus cereus from fermented red pepper-soybean paste (Kochujang), and its heat resistance characteristics

Yong-Suk Kim

Department of Food Science and Technology

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

Original language	Korean
Journal	Food Science and Biotechnology
State	Published - 2008.02.28

Cite this

@article{0ef1d3af50944c81be47106145e8aa61,

title = "Isolation and identification of Bacillus cereus from fermented red pepper-soybean paste (Kochujang), and its heat resistance characteristics",

author = "Yong-Suk Kim",

year = "2008",

month = feb,

day = "28",

language = "Korean",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

}