Seoul South Korea
Papers:
P2-179 Mathematical Model to Describe the Kinetic Behavior of Escherichia coli in Mozzarella and Cheddar Slice Cheeses under Constant and Dynamic Temperatures
P2-180 Kinetic Behavior of Escherichia coli on Natural Cheeses under Dynamic Temperature Condition
P3-159 Quantitative Microbial Risk Assessment of Clostridium perfringens in Natural and Processed Cheeses
P3-160 Microbial Risk Assessment of Escherichia coli in Cheese Supply Chain
T3-07 Quantitative Microbial Risk Assessment of Staphylococcus aureus in Various Cheeses
T4-07 Identification of Staphylococcus aureus Genes Expressed for Acid Stress Response in Tomato