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한국식품위생안전성학회지 = Journal of food hygiene and safety, v.35 no.5, 2020년, pp.419 - 429
Daliri, Frank (Department of Plant Health (Virology), Council for Scientific and Industrial Research-Crops Research Institute) , Aboagye, Agnes Achiaa (Biotechnology Division, Council for Scientific and Industrial Research-Crops Research Institute) , Daliri, Eric Banan-Mwine (Department of Food Science and Biotechnology, Kangwon National University)
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The problems caused by foodborne pathogens are not only a concern to the food industry but also with regard to global public health. Over the years, fermentation technology has proved to be one of the cheapest and safest methods for inactivating and controlling pathogenic microorganisms in food. Sci...
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