Y. J. Kim

(54) PROCESS FOR ISOLATING NUCLEICACID WITH CHAOTROPEAGENTS AND AMMONUM COMPOUNDS

Y. J. Kim, 2017 .

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

Sejong Oh, K. Chin, S. Yoo, 2016, Korean journal for food science of animal resources.

Comparison of Polymerase Chain Reaction, Real-time Polymerase Chain Reaction, and Loop-Mediated Isothermal Amplification for the Detection of Cronobacter sakazakii in Milk Powder

Changsun Choi, B. Lee, D. Seo, 2013 .

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

K. Chin, Hyeong Sang Kim, S. Yoo, 2014, Korean Journal for Food Science of Animal Resources.

Screening of Lactic Acid Bacteria as Starter Culture for Making Fermented Sausage

Sejong Oh, K. Chin, Y. J. Kim, 2006 .