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KMID : 1024420000040020081
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Food Engineering Progress
2000 Volume.4 No. 2 p.81 ~ p.87
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Heat resistance of Bacillus subtilis var. globigii ( G8 ) in the Kanjang Medium and Changes in the Compositions and Viable Cell Counts of Microorganisms during Sterilization of Kanjang
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Choi Kwang-Soo
Choi Cheong
Chung Hyun-Chae
Choi Jong-Dong
Kwon Kwang-Il
Lee Un-Jung
Im Moo-Hyeok
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Abstract
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KEYWORD
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D value, F value, Z value, sterilization, kanjang
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