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°­µ¿Çö (Journal of Food Protection, Vol78(6): 1208-1214, 2015)
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2016-02-11
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SANG-SOON KIM, DONG-HYUN KANG

Comparative Effects of Ohmic and Conventional Heating for
Inactivation of Escherichia coli O157:H7, Salmonella enterica
Serovar Typhimurium, and Listeria monocytogenes in Skim Milk and Cream

Journal of Food Protection

International Association for Food Protection

Vol. 78, No. 6
(2015)

1208-1214

 Ã·ºÎÆÄÀÏ:
°­µ¿Çö-±è»ó¼ø-201506-SCI-1.pdf (886.09KB)
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°­µ¿Çö (Journal of Applied Microbiology, Vol119: 475-486, 2015)
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S.-S. Kim, D.-H. KangEffect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes Journal of Applied..
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°­µ¿Çö (Journal of Food Protection, Vol78(7): 1380-1386, 2015)
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DO-KYUN KIM, SOO-JI KIM, DONG-HYUN KANGComparison of a Four-Section Spindle and Stomacher for Efficacy of Detaching Microorganisms from Fresh VegetablesJournal of Food ProtectionInternational Association for Food ProtectionVol. 7..