Evaluation of Washing Treatments Using Chlorine and Heat Hurdles on Natural Microflora in Fresh Lettuces Collected from Domestic Markets

Kim, Young-Joon; Cho, Joon-Il; Kim, Keun-Sung

doi:10.13050/foodengprog.2002.6.4.329

Food Eng. Prog. 2002; 6(4):329-335

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.4.329

Article

Chlorine과 Heat Hurdle들율 이용한 세척방법이 국내 유통 중인 상추에 잔존하는 미생뭅들의 살균에 미치는 효과

김영준¹, 조준일¹, 김근성¹^,^*

Evaluation of Washing Treatments Using Chlorine and Heat Hurdles on Natural Microflora in Fresh Lettuces Collected from Domestic Markets

Young-Joon Kim¹, Joon-Il Cho¹, Keun-Sung Kim¹^,^*

Author Information & Copyright ▼

¹중앙대학교 식품공학과

¹Department of Food Science and Technology, Chung-Ang University

^*Corresponding author: Keun-Sung Kim, Dept. of Food Sci. & Tech., Chung-Ang Univ., Naeri 72-1, Daeduk-myun, Ansung, Kyunggi-do 456-756, Korea. Phone: 82-31-670-3032, Fax: 82-31-675-4853, E-mail: keunsung@post.cau.ac.kr

ⓒ Copyright 2002 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: Nov 30, 2002