The utilization of new lactic acid bacteria from Korean kimchi as a starter culture in fermented sausage

The utilization of new lactic acid bacteria from Korean kimchi as a starter culture in fermented sausage
Sun Moon Kang, Ah Ran Maeng, Minyu Song, Jin-Hyoung Kim, Jun-Sang Ham, Pil-Nam Seong, Soohyun Cho, Yunseok Kim, So-Young Kim and Wan-Kyu Lee