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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.28 no.1, 2013년, pp.1 - 6
정미선 (경북대학교 식품공학부) , 안재준 (경북대학교 식품공학부) , 카시프 아크람 (경북대학교 식품공학부) , 김귀란 (경북대학교 식품공학부) , 임정교 (대구미래대학교 제과제코레이션과) , 권중호 (경북대학교 식품공학부)
Ten commercially available red pepper powders were investigated for their hygienic quality (total aerobic count, yeasts and molds, and coliforms) and physicochemical properties (moisture content, pH, Hunter's color values, American Spice Trade Association (ASTA) color and particle size). Microbial a...
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