Effective Components of Commercial Fermented Plant Extracts and their HACCP Scheme

Cho, Y.J.; Park, S.Y.; Lee, E.J.; Lee, C.H.

doi:10.13050/foodengprog.2001.5.3.165

Food Eng. Prog. 2001; 5(3):165-174

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.3.165

Article

시판 식물추출물 발효식품의 유용성분과 HACCP 관리방안에 관한 연구

조영주¹, 박선영², 이은주², 이철호²^,^*

Effective Components of Commercial Fermented Plant Extracts and their HACCP Scheme

Y.J. Cho¹, S.Y. Park², E.J. Lee², C.H. Lee²^,^*

Author Information & Copyright ▼

¹한국보건산업진홍원

²고려대학교 생명공학원

¹Korea Health Industry Development Institute

²Graduate School of Biotechnology, Korea University

^*Corresponding author: Cherl-Ho Lee, Graduate School of Biotechnology, Korea University, 1 Anam-dong, Sungbuk-ku, Seoul 136-701, Korea (Phone: 82-2-3290-3414, E-mail: chlee@mail.korea.ac.kr

ⓒ Copyright 2001 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, 2001