한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제11권6호
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- Pages.662-666
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- 1998
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
냉장광어에서 Vibrio cholerae에 대한 아세트산, Lauric acid 및 Monolaurine의 영향
Influences of Acetic Acid, Lauric Acid and Monolurine Treatments on Survival of Vibrio cholerae in Refrigerated Flatfish
초록
The effects of 0.5∼1.0% acetic acid, 0.5% laurice acid, or 0.5% monolaurine against Vibrio cholerae non 01 in flatfish strips stored at 15