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KMID : 0380620050370010129
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 1 p.129 ~ p.133
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Effect of Aqueous Chlorine Dioxide and Citric Acid Treatment on Microbial Safety and Quality Control of Minimally Processed and Refrigerated (MPR) Salad
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염형준/Youm HJ
고종관/김미리/조용식/전혜경/송경빈/Ko JK/Kim MR/Cho YS/Chun HK/Song KB
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Abstract
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aqueous chlorine dioxide;minimally processed and refrigerated salad;microbial safety;polyphenoloxidase
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KEYWORD
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