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즉석섭취식품 도시락에서 Clostridium perfringens와 Bacillus cereus의 정량적 미생물 위해 및 관리 평가

by 김수진(Su Jin Kim), 이정연(Jeong Yeon Lee), 하상도(Sang Do Ha), 이민석(Min Suk Rhee), 윤요한(Yo Han Yoon), 윤기선(Ki Sun Yoon)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.09.2020)

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Thermal Resistance Characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a Multi-grain Soy Milk Product

by Kim, Nam Hee, Koo, Jae Myung, Rhee, Min Suk
Published in Korean Journal of Food Science and Technology (01.10.2015)

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Journal Article

즉석섭취식품 도시락에서 Clostridium perfringens와 Bacillus cereus의 정량적 미생물 위해 및 관리 평가

Thermal Resistance Characteristics of Bacillus cereus, Escherichia coli O157:H7, and Listeria monocytogenes in a Multi-grain Soy Milk Product

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