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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.3 = no.175, 2004년, pp.514 - 517
염형준 (충남대학교 식품공학과) , 고종관 (충남대학교 식품공학과) , 김미리 (충남대학교 식품영양학과) , 송경빈 (충남대학교 식품공학과)
O157:H7, Salmonella typhimurium, Listeria monocytogenes were treated with aqueous chlorine dioxide to elucidate effect of aqueous chlorine dioxide treatment on major food-borne pathogenic bacteria. Survival plot of E.coli O157:H7 at 5 ppm chlorine dioxide showed typical first-order rate. After 5 min...
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