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김치에서 분리한 Lactococcus sp. H-559가 생산하는 Bacteriocin의 정제 및 특성 : Purification and characterization of the bacteriocin produced by lactococcus sp. H-559 isolated from Kimchi
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 황인경 | - |
| dc.contributor.author | 이헌주 | - |
| dc.date.accessioned | 2010-02-09T04:38:31Z | - |
| dc.date.available | 2010-02-09T04:38:31Z | - |
| dc.date.copyright | 1997. | - |
| dc.date.issued | 1997 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000078956 | kog |
| dc.identifier.uri | https://hdl.handle.net/10371/52911 | - |
| dc.description | 학위논문(박사)--서울大學校 大學院 :食品營養學科,1997. | ko |
| dc.format.extent | x, 110 장 | ko |
| dc.language.iso | ko | ko |
| dc.publisher | 서울大學校 大學院 | ko |
| dc.subject | Bacteriocin | ko |
| dc.subject | 항균활성 | ko |
| dc.subject | antimicrobial activity | ko |
| dc.subject | 젖산균 | ko |
| dc.subject | lactic acid bacteria | ko |
| dc.subject | 김치 | ko |
| dc.subject | Lactococcus | ko |
| dc.subject | Kimchi | ko |
| dc.title | 김치에서 분리한 Lactococcus sp. H-559가 생산하는 Bacteriocin의 정제 및 특성 | ko |
| dc.title.alternative | Purification and characterization of the bacteriocin produced by lactococcus sp. H-559 isolated from Kimchi | ko |
| dc.type | Thesis | - |
| dc.contributor.department | 食品營養學科 | - |
| dc.description.degree | Doctor | ko |
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