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Bulletin of Food Technology
(식품기술)
Volume 10 Issue 3
/
Pages.104-108
/
1997
/
1226-0452(pISSN)
Korea Food Research Institute (한국식품연구원)
최소가공 처리된 과일과 야채류-비가열 물리적 처리에 의해 미생물 오염을 감소시킨다
Choe, Hui-Don
최희돈
(농산물이용연구부)
Published : 1997.09.25
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Abstract
Keywords
과일과 야채
;
최고가공
;
비가열처리
;
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