Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses |
Lee, Heeyoung
(Department of Food and Nutrition, Sookmyung Women's University)
Lee, Soomin (Department of Food and Nutrition, Sookmyung Women's University) Kim, Sejeong (Department of Food and Nutrition, Sookmyung Women's University) Lee, Jeeyeon (Department of Food and Nutrition, Sookmyung Women's University) Ha, Jimyeong (Department of Food and Nutrition, Sookmyung Women's University) Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University) |
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