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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.37 no.5, 2022년, pp.310 - 316
임지유 (순천대학교 식품공학과) , 김채영 (순천대학교 식품공학과) , 김은영 (순천대학교 식품공학과) , 김민진 (순천대학교 식품공학과) , 김중범 (순천대학교 식품공학과)
In this study, we compared the microbial reduction effects of drying, hot water, and microwave sterilization in scourers and dishcloths to suggest a most suitable sterilization method. Three scourer types (silver, copper, and mesh) were used, and three dishcloth types (silver, bamboo, and cotton) we...
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