Effects of Combined Treatment of Clove Bud Essential Oil and Mild Heat on Inactivation of Escherichia coli O157:H7 Inoculated onto Red Oak Leaves (Clove Bud Essential Oil과 Mild Heat 병합처리에 의한 Red Oak Leaf에 접종된 Escherichia coli O157:H7 제어 효과)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.46 no.10
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- pp.1265-1269
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- 2017