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강동현 (International Journal of Food Microbiology, Vol176: 15-22, 2014)
작성일
2015-02-09
조회수
75


Seul-Gi Jeong, Dong-Hyun Kang

Influence ofmoisture content on inactivation of Escherichia coli O157:H7
and Salmonella enterica serovar Typhimurium in powdered red and black
pepper spices by radio-frequency heating

International Journal of Food Microbiology

Elsevier B.V.

Vol. 176 (2014)

15–22

 첨부파일:
강동현-정슬기-20140417-SCI.pdf (664.29KB)
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