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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.28 no.5, 2008년, pp.675 - 680
김현욱 (건국대학교 동물생명과학부) , 한두정 (건국대학교 동물생명과학부) , 김천제 (건국대학교 동물생명과학부) , 백현동 (건국대학교 동물생명과학부)
The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds...
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