Adherence Rates of Salmonella Typhimurium and Salmonella spp. in Pork Meat Contaminated during Processing
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Kim, Seong-Jo
(Department of Food Industry Development, Korea Health Industry Development Institute)
Bahk, Gyung-Jin (Department of Food & Nutrition, Kunsan National University) Ding, Tian (Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University) Kim, Tae-Woong (Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University) Oh, Deog-Hwan (Department of Food Science and Biotechnology and Institute of Bioscience and Biotechnology, Kangwon National University) |
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