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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.24 no.4, 2008년, pp.445 - 451
최미란 (중앙대학교 식품영양학과) , 이선영 (중앙대학교 식품영양학과)
This study compared the effects of chlorine dioxide and a commercial chlorine sanitizer for inhibiting foodborne pathogens, including Salmonella enterica serovar Typhimurium, Listeria monocytogenes, and Escherichia coli O157 : H7, on lettuce leaves. The lettuce samples were inoculated with each cock...
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식품의약품안전청. 2007. http://www.kfda.go.kr/index.html
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