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KMID : 0380620060380050720
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 5 p.720 ~ p.723
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Notes : Comparison of Recovery Levels of Shigella sonnei ATCC 29930 Treated at Different NaCl Concentrations after Sublethal Heating
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Jung hye-Jin
Park Sung-Hee
Song Eun-Seop
Park Sung-Soo
Kim Keun-Sung
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Abstract
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KEYWORD
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Shigella sonnei, sublethal injury, sublethal heating, NaCl treatment, D-value
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