Inactivation ofLactobacillussp. fromKimchiby High Pressure Carbon Dioxide

LWT - Food Science and Technology - Tập 30 - Trang 681-685 - 1997
Seok-In Hong1, Wan-Soo Park1, Yu-Ryang Pyun2
1Korea Food Research Institute, San 46-1, Baekhyun, Bundang, Seongnam, Kyonggi, 463-420, Korea
2Department of Food and Biotechnology, Bioproducts Research Center, Yonsei University, Seoul, 120-749, Korea

Tài liệu tham khảo

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