Effect of Chitosan-Ascorbate and Morea(roasted of oyster shell at ) on Growth of Contaminating Bacteria in Dombaeki(traditional shark dish) during Storage |
Kim, Do-Kyun
(Department of Food Industrial Technology, Food Science and Technology, Catholic University of Daegu)
Lee, Ye-Kyung (Department of Food Industrial Technology, Food Science and Technology, Catholic University of Daegu) Kim, Young-Sook (Department of Food and Nutrition, Daegu University) Park, Jin-Soo (Department of Food Science and Nutrition, Dong-A University) Kim, Soon-Dong (Department of Food Industrial Technology, Food Science and Technology, Catholic University of Daegu) |
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