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KMID : 1024420060100030192
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Food Engineering Progress
2006 Volume.10 No. 3 p.192 ~ p.200
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Inhibitory Effects of Temperature and Vinegar against Indicator Organisms in Raw Fishes for Sushi ingredient during Chilled Storage
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Jung Seung-Won
Song Ju-Hyun
Lee Kwang-Geun
Hong Kwang-Won
Lee Seong-Ju
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Abstract
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KEYWORD
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Sushi ingredient, indicator organisms, storage temperature, vinegar
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FullTexts / Linksout information
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Listed journal information
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