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서울대학교 식품바이오융합연구소 (CFB)

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강동현 (Journal of Applied Microbiology, Vol112: 723-731, 2012)
작성일
2013-02-25
조회수
101


S.-Y. Lee, H.-G. Sagong, S. Ryu and D.-H. Kang

Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice

Journal of Applied Microbiology

The Society for Applied Microbiology

Vol. 112 (2012)

723-731

 첨부파일:
강동현-유상렬-이수연-20120401-SCI-CAB.pdf (351.58KB)
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