Osong South Korea
Papers:
P1-85 Survival of Staphylococcus aureus on Dried Fishery Products as a Function of Temperature
P1-152 Estimation of Consumption Patterns of Potentially Hazardous Foods Including Ready-to-Eat Foods in Korea
P2-165 Thermal Inactivation of Staphylococcus aureus in Ready-to-Heat Sauces
P2-172 Development of Dynamic Models to Predict the Fate of Staphylococcus aureus in Sauces and Salad Dressing during Storage at Different Temperatures