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KMID : 0380620060380030456
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.456 ~ p.459
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Notes : The Survival Level of Microorganisms Contaminated on Pork Depending on the Time and Temperature of Heating, and Thickness of Pork
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Kim Myo-Young
Lee Hyun-Seung
Kim Yun-Ji
Lee Jong-Kyung
Oh Se-Wook
Song Yang-Hoon
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Abstract
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KEYWORD
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heat treatment, pork, Salmonella, Listeria, cooking style
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Listed journal information
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