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NTIS 바로가기한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.53 no.6, 2020년, pp.861 - 869
박선영 (경상대학교 수산식품산업화 기술지원센터) , 조혜정 (경상대학교 해양식품생명의학과) , 이석민 (경상대학교 해양식품생명의학과) , 허민수 (경상대학교 수산식품산업화 기술지원센터) , 김진수 (경상대학교 수산식품산업화 기술지원센터)
This study was conducted to investigate the suitability of frozen oysters as a raw material for the preparation of seafood products by measuring the concentrations of harmful microorganisms and chemicals in thawed flesh. The microbial concentrations in thawed oysters were 2.3-5.0 log CFU/g for viabl...
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