Article
냉장보관 온도 및 식초처리에 따른 초밥용 생선의 오염 지표세균의 변화
정승원1, 송주현1, 이광근1, 홍광원1, 이승주1,*
Inhibitory Effects of Temperature and Vinegar against Indicator Organisms in Raw Fishes for Sushi ingredient during Chilled Storage
Seung Won Jung1, Joo Hyun Song1, Kwang Geun Lee1, Kwang Won Hong1, Seung Ju Lee1,*
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
