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Changes in Total Aerobic Bacteria in the Ingredients of Ready-to-Eat Kimbab during the Storage at Different Temperatures
Changes in Total Aerobic Bacteria in the Ingredients of Ready-to-Eat Kimbab during the Storage at Different Temperatures
2016
Nu Ri Kim
Jaecheol Kim
Si-Chang Yang
Ah Young Hwang
Keum Taek Hwang
Keywords:
Alternative medicine
Food science
Medicine
Bacteria
aerobic bacteria
Gerontology
ready to eat
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