[ 한국식품위생안전성학회지 ] Vol.27, No.4 | 2012
고춧가루 제조·가공업체의 시설 및 공정별 미생물학적 오염도 평가
Evaluation of the Level of Microbial Contamination in the Manufacturing and Processing Company of Red Pepper Powder
Keyword : red pepper powder, microbial contamination, manufacturing process, UV detector
Author's : 우혜임1·김종배1·최지희1·김은혜1·김동술2·박건상2·김은정2·은종방3·엄애선1*
Get PDF File