[ 한국식품위생안전성학회지 ] Vol.30, No.2 | 2015
즉석섭취 알 가공품의 미생물학적 품질 및 주요 식중독 균의 증식·생존 분석
Microbiological Quality and Growth and Survival of Foodborne Pathogens in Ready-To-Eat Egg Products
Keyword : Processed egg products , Microbial quality , Sanitary indicative bacteria, S. Enteritidis, S. Typhimurium
Author's : 조혜진·최범근·유엔·문진산·김영조·윤기선
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