Effect of Joule Heating and Hydrostatic Pressure on Reduction of Total Aerobes and Spores of Bacillus cereus in Sauces Prepared with Traditional Korean Fermented Foods (장류를 이용하여 제조한 소스류의 총균 및 Bacillus cereus 포자에 대한 줄가열 및 초고압 처리 효과)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.43 no.10
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- pp.1619-1626
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- 2014