Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage |
Kim, Yun-Jung
(Department of Food Science and Technology, Chungnam National University)
Nam, Sa-Uk (Department of Food Science and Technology, Chungnam National University) Chae, Hyeon-Seok (Department of Food Science and Technology, Chungnam National University) Lee, Seoung-Gyu (Department of Food Science and Technology, Chungnam National University) Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University) |
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