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

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/378200
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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)
  • Bong-Joo Lee(Aquafeed Research Center, National Institute of Fisheries Science (NIFS))
  • Yong Ho Choi(Sempio Fermentation Research Center, Sempio Foods Company)