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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.36 no.2, 2021년, pp.124 - 134
송기영 (경희대학교 식품영양학과) , 양소영 (경희대학교 식품영양학과) , 이은우 (동의대학교 생명응용학과) , 윤기선 (경희대학교 식품영양학과)
Salmon is recognized as a health-promoting functional food due to its high content of unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and thus demand has increased globally. This study compared the risk of Listeria monocytogenes between smoked and raw salm...
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