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KMID : 0881719980130040441
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Journal of Food Hygiene and Safety
1998 Volume.13 No. 4 p.441 ~ p.447
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Effect of Cooking Processes on the Amount of Salmonella typhimurium in Pork and Korean Japchae and Identification of Critical control point in the processes
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Abstract
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KEYWORD
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Salmonella typhimurium, Por, Korean japchae, Thawing conditions, Thawing period, Cooking methods, HACCP
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Listed journal information
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