{"title":"进口至韩国的14份奶酪样品的微生物群分析","authors":"Jin-Joo Lee, Sangoh Kim, Sang-Soon Kim","doi":"10.9721/kjfst.2023.55.4.370","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microbiota analysis of 14 cheese samples imported to South Korea\",\"authors\":\"Jin-Joo Lee, Sangoh Kim, Sang-Soon Kim\",\"doi\":\"10.9721/kjfst.2023.55.4.370\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17861,\"journal\":{\"name\":\"Korean Journal of Food Science and Technology\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9721/kjfst.2023.55.4.370\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9721/kjfst.2023.55.4.370","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
期刊介绍:
The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.