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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.35 no.2, 2020년, pp.103 - 108
Woode, Benjamin Kojo (Institute of Food Science, University of Debrecen) , Daliri, Frank (Department of Agriculture Biotechnology, Kwame Nkrumah University of Science and Technology, Private Mail Bag, University Post Office) , Daliri, Eric Banan-Mwine (Department of Food Science and Biotechnology, Kangwon National University)
Recently, consumer demand for safe but minimally processed food has rapidly increased. For this reason, many food processing industries are applying hurdle technology to enhance food safety, extend shelf life, and make foods appear minimally processed. Meanwhile, studies have shown that a treatment ...
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