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NTIS 바로가기Journal of food science and nutrition, v.10 no.2, 2005년, pp.130 - 133
Jo, Seong-Chun (Division of Food Science and Biotechnology, Kyungnam University) , Rim, A-Ram (Division of Food Science and Biotechnology, Kyungnam University) , Park, Hee-Jin (Division of Food Science and Biotechnology, Kyungnam University) , Park, Sun-Min (Division of Food Science and Biotechnology, Kyungnam University) , Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University)
The growth inhibitiory effect of chaff vinegar against various food-borne pathogenic bacteria was evaluated. Bacterial growth was evaluated in chaff vinegar at concentrations of 15, 30, 50, 65, 80, and 주제어
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