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KMID : 0380620050370010122
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 1 p.122 ~ p.128
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Assessment of Contamination Level of Foodborne Pathogens in the Main Ingredients of Kimbab during the Preparing Process
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박신영/Park SY
최진원/연지혜/이민정/오덕환/홍종해/박경진/우건조/박종석/하상도/Choi JW/Yeon JH/Lee MJ/Oh DH/Hong CH/Park GJ/Woo GJ/Park JS/Ha SD
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Abstract
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KEYWORD
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kimbab, Esherichia coli, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes
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Listed journal information
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