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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.21 no.1, 2006년, pp.36 - 40
쩡찌옌삔 (전북대학교 응용생물공학부) , 안용선 (순창군 장류개발사업소) , 정도영 (전북대학교 응용생물공학부) , 김용석 (전북대학교 바이오식품 소재개발 및 산업화 연구 센터) , 신동화 (전북대학교 응용생물공학부)
This study was conducted to investigate the effects of hot spring water against the survival of food-borne and pathogenic microorganisms. Staphylococcus aureus, Bacillus cereus, and Escherichia coli, which are food-borne microorganisms, Candida albicans and Trichophyton mentagrophytes, which are ski...
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