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NTIS 바로가기Food research international, v.122, 2019년, pp.517 - 527
Kim, Hyo-Eun (Department of Life Science, Multidisciplinary Genome Institute, Hallym University) , Lee, Jin-Jae (Department of Life Science, Multidisciplinary Genome Institute, Hallym University) , Lee, Min-Jung (Department of Life Science, Multidisciplinary Genome Institute, Hallym University) , Kim, Bong-Soo (Department of Life Science, Multidisciplinary Genome Institute, Hallym University)
Abstract Chicken meat is one of the most widely consumed meats worldwide. The microbiota on the whole body of chicken is a potential source of foodborne pathogens that can be transmitted to humans during the preparation of raw meat. However, to date, there have been no studies comparing the microbi...
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