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NTIS 바로가기Journal of microbiology and biotechnology, v.15 no.4, 2005년, pp.815 - 822
KIM HYUNG-WOOK (Department of Applied Biology & Chemistry, Konkuk University) , KO EUN-JUNG (Department of Applied Biology & Chemistry, Konkuk University) , HA SANG-DO (Department of Food Science & Technology, Chung-Ang University) , SONG KYUNG-BIN (Department of Food Science & Technology, Chungnam National University) , PARK SANG-KYU (Material Science & Engineering, Kwangju Institute of Science & Technology) , CHUNG DUCK-HWA (Department of Food Science & Technology, Gyeongsang National University) , YOUNS KWANG-SUP (Department of Applied Biology & Chemistry, Konkuk University) , BAE DONG-HO (Department of Food Science & Technology, Catholic University of Daegu)
In order to extend the shelf-life of packaged or coated foods, an antibacterial edible film was developed from soybean meal that had been fermented with Bacillus subtilis under the optimum condition of pH 7.0-7.5 and
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