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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.38 no.5, 2023년, pp.311 - 318
장우진 (중앙대학교 식품생명공학과) , 최종윤 (중앙대학교 식품생명공학과) , 김성재 (중앙대학교 식품생명공학과) , 하상도 (중앙대학교 식품생명공학과) , 이지현 (중앙대학교 식품생명공학과)
This study was performed to determine the contents of propionic, benzoic, and sorbic acids in dried seasoned seafood products (n=27) sold in Korea. Propionic acid was determined using a gas chromatogramphy-flame ionization detector. Benzoic and sorbic acid were analyzed by using a high-performance l...
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