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Food Engineering Progress
Korean Society for Food Engineering

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,*
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