01268nam a2200265 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245021400125300002400339545003700363545007800400545003700478653015100515700005300666700004800719700004800767773013600815900001700951900001700968900001700985KSI00086154220110701163657ta110530s2009    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc41(4)00a메밀 새싹채소의 주요 내재미생물 분석 및 염소처리에 따른 품질변화 =xMicrobiological characterization and chlorine treatment of buckwheat sprouts /d이현희,e홍석인,e김동만  ap. 452-457 ;c29 cm  a이현희, 한국식품연구원  a홍석인, 한국식품연구원bsihong@kfri.re.kr, hsikfri@chollian.net  a김동만, 한국식품연구원  aBuckwheat sproutaMicrobiological safety and qualityaChlorinated wateraPostharvest treatmenta새싹채소a미생물 안전관리a외관품질1 a이현희,g李賢姬,d1973-0KAC2018K53174aut1 a홍석인,g洪碩寅,d1967-0KAC2017037081 a김동만,g金東万,d1955-0KAC2018444550 t한국식품과학회지.d韓國食品科學會.g41권 4호(2009년 8월), p. 452-457q41:4<452w(011001)KSE199508795,x0367-629310aLee, Hyunhee10aHing, Seokin10aKim, Dongman