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강동현 (LWT - Food Science and Technology, Vol64: 860-866, 2015)
작성일
2016-02-11
조회수
101


Sang-Soon Kim, Dong-Hyun Kang

Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar
Typhimurium and Listeria monocytogenes in orange juice

LWT - Food Science and Technology

Elsevier Ltd.

Vol. 64 (2015)

860-866

 첨부파일:
강동현-김상순-201512-SCI.pdf (609.36KB)
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