Effect of Microbial Inhibition and Change of Chromaticity on the Raw Materials of Saengsik Treated with Slightly Acidic Electrolyzed Water during Storage (미산성 전해수로 처리한 생식원료의 저장 중 미생물 저감 효과 및 색도 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.41 no.12
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- pp.1830-1841
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- 2012