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For: Lee SY, Lee DY, Kim OY, Hur SJ. Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities. Food Sci Biotechnol 2019;28:787-794. [PMID: 31093436 PMCID: PMC6484038 DOI: 10.1007/s10068-018-0510-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 10/17/2018] [Accepted: 11/11/2018] [Indexed: 11/24/2022] Open

For:	Lee SY, Lee DY, Kim OY, Hur SJ. Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities. Food Sci Biotechnol 2019;28:787-794. [PMID: 31093436 PMCID: PMC6484038 DOI: 10.1007/s10068-018-0510-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 10/17/2018] [Accepted: 11/11/2018] [Indexed: 11/24/2022] Open

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(The first 100,000 artilces are displayed in RCA.)