대구한의대학교 향산도서관

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저널기사
Growth and Toxin Production of Proteolytic Clostridium botulinum in Aseptically Steamed Rice Products at pH 4.6 to 6.8, Packed und...: / Kimura, Bon,Kimura, Ryusuke / International Association for Food Protection / Journal of food protection / 2008 /