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KMID : 1024420020060040329
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Food Engineering Progress
2002 Volume.6 No. 4 p.329 ~ p.335
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Evaluation of Washing Treatments Using Chlorine and Heat Hurdles on Natural Microflora in Fresh Lettuces Collected from Domestic Markets
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Kim Young-Joon
Cho Joon-Il
Kim Keun-Sung
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Abstract
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KEYWORD
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lettuce, heat, chlorine, hurdle technology
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