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NTIS 바로가기Journal of food protection, v.78 no.3, 2015년, pp.619 - 623
Park, Myoung su , Moon, Jin San , Todd, Ewen C.D. , Bahk, Gyung Jin
This study investigated the bacterial contamination levels in ready-to-eat fresh raw beef, Saeng-go-gi in Korean, sold in restaurants. A total of 462 samples were analyzed by performing an aerobic bacterial plate count, a coliform count, and an Escherichia coli O157:H7 count. Aerobic bacterial plate...
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