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강동현 (LWT - Food Science and Technology, Vol62: 83-88, 2015)
작성일
2016-02-11
조회수
94





Ji-Yeon Lee, Sang-Soon Kim, Dong-Hyun KangEffect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating

LWT - Food Science and Technology

Elsevier Ltd.

Vol. 62 (2015)

83-88

 첨부파일:
강동현-이지연-201506-SCI.pdf (546.87KB)
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