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Food Engineering Progress
Korean Society for Food Engineering

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,*
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