博士論文

Development of the rich bio-source in Asian traditional fermented foods : proteolytic properties and genomic characteristics of Bacillus subtilis and Bacillus amyloliquefaciens species

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Development of the rich bio-source in Asian traditional fermented foods : proteolytic properties and genomic characteristics of Bacillus subtilis and Bacillus amyloliquefaciens species

Call No. (NDL)
UT51-2014-C745
Bibliographic ID of National Diet Library
026277585
Material type
博士論文
Author
Han Xujun [著]
Publisher
[Han Xujun]
Publication date
[2013]
Material Format
Paper
Capacity, size, etc.
1冊
Name of awarding university/degree
岐阜大学,博士(農学)
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博士論文

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Paper

Material Type
博士論文
Title
Development of the rich bio-source in Asian traditional fermented foods : proteolytic properties and genomic characteristics of Bacillus subtilis and Bacillus amyloliquefaciens species
Author/Editor
Han Xujun [著]
Author Heading
Han, Xujun カン, ショグン
Publication, Distribution, etc.
[Han Xujun]
Publication Date
[2013]
Publication Date (W3CDTF)
2013
Extent
1冊
Alternative Title
アジアの伝統的発酵食品における豊富なバイオソースの開発 : Bacillus subtilis株とBacillus amyloliquefaciens株のタンパク質分解特性と遺伝的特徴 アジア ノ デントウテキ ハッコウ ショクヒン ニ オケル ホウフナ バイオソース ノ カイハツ : Bacillus subtilisカブ ト Bacillus amyloliquefaciensカブ ノ タンパクシツ ブンカイ トクセイ ト イデンテキ トクチョウ
Degree grantor/type
岐阜大学