,

Microbial Contamination of Minimally Processed Fresh Vegetables in Korea

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Changes in Microbial Contamination Levels of Ganjang Gejang (Crab Marinated in Soy Sauce) on the Processing Steps and Scale of Plant

,

The Synergistic Bactericidal Activity of Medium Fatty Acids in Combination with Organic Acid against Escherichia coli O157:H7 and Mode of Action

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Changes of Microbial Contamination Levels in Makgeolli at Manufacturing Processes

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Effects of Low-Shear Modeled Microgravity on Antimicrobial Efficacy against Escherichia coli O157:H7