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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.37 no.3, 2022년, pp.181 - 188
정진숙 (한양대학교 생활과학대학 식품영양학과) , 김윤정 (한국식품연구원 가공공정연구단) , 엄애선 (한양대학교 생활과학대학 식품영양학과)
Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in th...
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