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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.21 no.4, 2006년, pp.263 - 268
서교영 (중앙대학교 식품공학과) , 이민정 (중앙대학교 식품공학과) , 연지혜 (중앙대학교 식품공학과) , 김일진 (중앙대학교 식품공학과) , 하지형 (중앙대학교 식품공학과) , 하상도 (중앙대학교 식품공학과)
The purpose of this study was to monitor and compare the contamination levels of total aerobic bacteria, coliform groups and Escherichia coli from fruit-vegetable salad (FS), aquatic hard-boiled food (AF) and salt-fermented fishery product with spices (SP). The samples of ready-to-eat food were 25 F...
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