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NTIS 바로가기Asian-Australasian journal of animal sciences, v.29 no.8, 2016년, pp.1188 - 1196
Lee, Heeyoung (Department of Food and Nutrition, Sookmyung Women's University) , Lee, Soomin (Department of Food and Nutrition, Sookmyung Women's University) , Kim, Sejeong (Department of Food and Nutrition, Sookmyung Women's University) , Lee, Jeeyeon (Department of Food and Nutrition, Sookmyung Women's University) , Ha, Jimyeong (Department of Food and Nutrition, Sookmyung Women's University) , Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
This study evaluated the risk of Clostridium perfringens (C. perfringens) foodborne illness from natural and processed cheeses. Microbial risk assessment in this study was conducted according to four steps: hazard identification, hazard characterization, exposure assessment, and risk characterizatio...
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Consumption of cheese in Korea: To estimate the amounts of natural and processed cheese consumption, raw data were extracted from the Korea National Health and Nutrition Examination Survey 2011 (KNHNES) using the frequency procedure (proc freq) of the SAS program version 9.1 (SAS Institute Inc., Cary, NC, USA)
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