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KMID : 1011620040200040352
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Korean Journal of Food and Cookey Science
2004 Volume.20 No. 4 p.352 ~ p.357
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Influence of Holding Methods and Times on Recovery of Salmonella Typhimurium in Simmered Pork and Ham & Cucumber Salad Served at Foodservice Institutions
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Ko Sung-Hee
Kim Ji-Young
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Abstract
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