01664nam a2200373 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245028500125300002400410545003700434545004700471545004700518545003700565545003700602545005600639653010800695700001900803700004800822700004800870700004800918700004800966700003601014773013601050900001801186900002001204900001501224900001701239900001601256900001801272KSI00085202120110629163649ta110422s2007    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc39(3)00a쌀가루의 건조방법에 따른 bacillus cereus와 enterobacter sakazakii 생육 억제 특성 =xEffect of drying methods of rice flour on growth properties of bacillus cereus and enterobacter sakazakii /d최봉규,e박신영,e하상도,e금준석,e이현유,e박종대  ap. 295-298 ;c29 cm  a최봉규, 한국식품연구원  a박신영, 중앙대학교 식품공학과  a하상도, 중앙대학교 식품공학과  a금준석, 한국식품연구원  a이현유, 한국식품연구원  a박종대, 한국식품연구원bjdpark@kfri.re.kr  aBacillus cereusaEnterobacter sakazakiiaRice flouraMicrowavea살균효과a미생물학적 안정성1 a최봉규4aut1 a박신영,g朴信映,d1970-0KAC2012234111 a하상도,g河相道,d1967-0KAC2013129291 a금준석,g琴浚錫,d1958-0KAC2016123261 a이현유,g李賢裕,d1953-0KAC2016123321 a박종대,d1969-0KAC2016123280 t한국식품과학회지.d韓國食品科學會.g39권 3호(2007년 6월), p. 295-298q39:3<295w(011001)KSE199508795,x0367-629310aChoi, Bongkyu10aPark, Shinyoung10aHa, Sangdo10aKum, Junseok10aLee, Hyunyu10aPark, Jongdae