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NTIS 바로가기급식외식위생학회지 = Journal of the foodservice safety, v.1 no.1, 2020년, pp.27 - 35
현정은 (중앙대학교생명공학대학식품영양학과) , 박세은 (중앙대학교생명공학대학식품영양학과) , 이서현 (중앙대학교생명공학대학식품영양학과) , 이연진 (중앙대학교생명공학대학식품영양학과) , 장민경 (중앙대학교생명공학대학식품영양학과) , 문성권 (중앙대학교생명공학대학식품영양학과) , 이선영 (중앙대학교생명공학대학식품영양학과)
Salt is a common seasoning agent used in various processed foods, especially in kimchi and salted seafood (jeotgal). This study was conducted to investigate the efficacy of salt with antimicrobial substances (acetic acid, garlic extract, carvacrol, nisin, thymol, and their combination (acetic acid+n...
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