Kim, Min-Soo <br/><br/>
Bacterial communities of traditional salted and fermented seafoods from Jeju Island of Korea using 16S rRNA gene clone library analysis.  [electronic resource] 

 -  Journal of food science  May 2014 
 - M927-34 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.12431  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria--genetics<br/>Bioreactors<br/>DNA, Ribosomal<br/>Enterococcaceae--genetics<br/>Fermentation<br/>Fishes--microbiology<br/>Food Microbiology<br/>Gene Library<br/>Genes, Bacterial<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Phylogeny<br/>RNA, Ribosomal, 16S--genetics<br/>Republic of Korea<br/>Salinity<br/>Seafood--microbiology<br/>Sodium Chloride