[ 한국식품위생안전성학회지 ] Vol.27, No.3 | 2012
유기산 및 초음파 병용처리된 전해수를 이용한 들깻잎 중 Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus의 저감효과
Effect of Electrolyzed Water Combined with Ultrasound and Organic Acids to Reduce Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus on Perilla Leaves
Keyword : perilla leaves, foodborne pathogen, electrolyzed water, ultrasound, acetic acid
Author's : 김세리1·오기원2·이명희3·정찬식3·이서현1·박선자4·박정현5 류경열2·김병석1·김두호1·윤종철1·정덕화6*
Get PDF File