대구한의대학교 향산도서관

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Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties: / Smith, L,Mann, J E,Harris, K,Miller, M F,Brashears, M M / International Association for Food Protection / Journal of food protection / 2005 /
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