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J-GLOBAL ID：201602282453637010   整理番号：13A1744477

Bacteria Community Changes and Its Quality Related in Raw Process of Pickled Wax Gourd

著者 (5件)： Shen Xiquan (School of Marine Sci., Ningbo University; Key Lab. of Applied Marine Biotechnology, Ministry of Education, Ningbo) ,  Zhao Yongwei (School of Marine Sci., Ningbo University; Key Lab. of Applied Marine Biotechnology, Ministry of Education, Ningbo) ,  Wu Zufang (School of Marine Sci., Ningbo University; Key Lab. of Applied Marine Biotechnology, Ministry of Education, Ningbo) ,  Weng Peifang (School of Marine Sci., Ningbo University; Key Lab. of Applied Marine Biotechnology, Ministry of Education, Ningbo) ,  Zhuo Hongyan (School of Marine Sci., Ningbo University; Key Lab. of Applied Marine Biotechnology, Ministry of Education, Ningbo)
資料名： Shipin yu Shengwu Jishu Xuebao  (Shipin yu Shengwu Jishu Xuebao)
巻： 31  号： 4  ページ： 411-416  発行年： 2012年 
JST資料番号： C2433A  ISSN： 1673-1689  資料種別： 逐次刊行物 (A)
発行国： 中国 (CHN)  言語： 中国語 (ZH)

タイトルに関連する用語 (2件)： ITS ,  RAW