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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.28 no.3, 2013년, pp.217 - 221
Kim, Kyungmi (Department of Food and Nutrition, Sookmyung Women's University) , Lee, Heeyoung (Department of Food and Nutrition, Sookmyung Women's University) , Moon, Jinsan (Veterinary Pharmaceutical Management Division, Animal, Plant and Fisheries Quarantine and Inspection Agency) , Kim, Youngjo (Livestock Products Sanitation Division, Ministry of Food and Drug Safety) , Heo, Eunjeong (Food Microbiology Division, Ministry of Food and Drug Safety) , Park, Hyunjung (Agro-Livestock and Fishery Products Policy Division, Ministry of Food and Drug Safety) , Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
This study developed predictive models for the kinetic behavior of Staphylococcus aureus on processed cheeses. Mozzarella slice cheese and cheddar slice cheese were inoculated with 0.1 ml of a S. aureus strain mixture (ATCC13565, ATCC14458, ATCC23235, ATCC27664, and NCCP10826). The inoculated sample...
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