The Effect of Glucono delta Lactone, Starter Clulture and NaCl on the Production of Staphylococcal Enterotoxign A in the Processing of Fermented Sausage (발효 소세지의 숙성 중 Starter Culture, Glucono delta Lactone 및 소금첨가량이 Staphylococcal Enterotoxin의 생성에 미치는 영향)
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- Korean Journal of Food Science and Technology
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- v.23 no.2
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- pp.150-156
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- 1991