[ 한국식품위생안전성학회지 ] Vol.32, No.2 | 2017
영양부추에서 이산화염소와 차아염소산나트륨 처리의 식중독세균 저감화 효과
Effect of Chlorine Dioxide and Sodium Hypochlorite Treatment on the Reduction of Foodborne Pathogen in Korean Chive
Keyword : Korean chive, Chlorine dioxide, Sodium hypochlorite, Foodborne pathogen
Author's : 윤보현·이효섭1·안현미·김원일·김황용2·한상현·김현주·류재기·김세리*
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