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

Song Yi Han, Sun Jin Kim, Eun Jong Baek, Ji Eun Cheon, Oh Cheol Kim, Gang Hee Jeong, Byung-Serk Hurh, Bong-Joo Lee, Yong Ho Choi
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/378200
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한국수산해양기술학회 학술발표대회
2017년 한국수산과학총연합회 추계 국제학술대회 (2017.11)
p.349
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)
  • Eun Jong Baek(Sempio Fermentation Research Center, Sempio Foods Company)
  • Ji Eun Cheon(Sempio Fermentation Research Center, Sempio Foods Company)
  • Oh Cheol Kim(Sempio Fermentation Research Center, Sempio Foods Company)
  • Gang Hee Jeong(Sempio Fermentation Research Center, Sempio Foods Company)
  • Byung-Serk Hurh(Sempio Fermentation Research Center, Sempio Foods Company)
  • Yong Ho Choi(Sempio Fermentation Research Center, Sempio Foods Company)
  • Bong-Joo Lee(Aquafeed Research Center, National Institute of Fisheries Science (NIFS))
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