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Reduction of anti-nutritional factors in soybean meal and development of feed ingredients by alcohol extraction and fermentation technology

Song Yi Han, Sun Jin Kim, Purum Kim, Min Choul Shin, Seok Hwan Lim, Byung-Serk Hurh, Bong-Joo Lee, Sang Gu Lim, Kang Woong Kim, Sang Woo Hur, Yong Ho Choi
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/374789
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한국수산해양기술학회 학술발표대회
2018년 한국수산과학총연합회 추계 국제학술대회 (2018.11)
p.304
한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Song Yi Han(Sempio Fermentation Research Center, Sempio Foods Company)
  • Sun Jin Kim(Sempio Fermentation Research Center, Sempio Foods Company)
  • Purum Kim(Sempio Fermentation Research Center, Sempio Foods Company)
  • Min Choul Shin(Sempio Fermentation Research Center, Sempio Foods Company)
  • Seok Hwan Lim(Sempio Fermentation Research Center, Sempio Foods Company)
  • Byung-Serk Hurh(Sempio Fermentation Research Center, Sempio Foods Company)
  • Bong-Joo Lee(Aquafeed Research Center, National Institute of Fisheries Science)
  • Sang Gu Lim(Aquafeed Research Center, National Institute of Fisheries Science)
  • Kang Woong Kim(Aquafeed Research Center, National Institute of Fisheries Science)
  • Sang Woo Hur(Aquafeed Research Center, National Institute of Fisheries Science)
  • Yong Ho Choi(Sempio Fermentation Research Center, Sempio Foods Company)
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