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Effect of Fat Contents on the Inactivation of Foodborne Pathogens in Ground Pork Sausage Using 915 MHz Microwave Heating

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/421295
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Dong-Hyun Kang(Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Institutes of Green Bio Science & Technology, Seoul National University)
  • Eun-Rae Cho(Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University)
  • Su-Yeon Kang(Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University)