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KMID : 0881720000150030271
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Journal of Food Hygiene and Safety
2000 Volume.15 No. 3 p.271 ~ p.276
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Utilization the Tofu-Residue for Production of the Bacteriocin 1. Cultural Conditions of Bacillus sp. for Amylase
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Abstract
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KEYWORD
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Bacillus sp, Amylase, Tofu residue
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