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NTIS 바로가기Food microbiology, v.65, 2017년, pp.74 - 82
Bae, Young-Min (Corresponding author.) , Lee, Sun-Young
A combination of salt and acid is commonly used in the production of many foods, such as pickles and fermented foods. However, in our previous studies, addition of salt significantly reduced the inhibitory effect of acetic acid against E. coli 0157:H7 in laboratory media and pickled cucumbers. There...
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