Changes in Microbiological Contamination in Tuna (Katsuwonus pelamis) of Various Thawing Temperature

Jung, Seung Won; Lee, Nam Jae; Lee, Kwang-Geun; Hong, Kwang Won; Lee, Seung Ju

doi:10.13050/foodengprog.2006.10.3.186

Food Eng. Prog. 2006; 10(3):186-191

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.3.186

Article

참치의 해동온도 별 미생물 오염수준 변화

정승원¹, 이남재¹, 이광근¹, 홍광원¹, 이승주¹^,^*

Changes in Microbiological Contamination in Tuna (Katsuwonus pelamis) of Various Thawing Temperature

Seung Won Jung¹, Nam Jae Lee¹, Kwang-Geun Lee¹, Kwang Won Hong¹, Seung Ju Lee¹^,^*

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹Department of Food Science & Technology, Dongguk University

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, 3Ga 26, Pildong, Junggu, Seoul 100-715, Korea. Phone: +82-02-2260-3372, Fax: +82-02-2260-3372, E-mail: Lseungju@ dongguk.edu

ⓒ Copyright 2006 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2006