1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
Hwaseung was an OEM partner of Nike and Reebok in the 80’s until Nike went independent to Nike Korea. Lecaf is a subsidiary of Hwaseng and was first launched as a mean to rival Nike Korea. Lecaf produces quality sportswear products that brought the company up to one of the best 10 Korean corporations. Lecaf was a relatively popular brand before the foreign brand trend kicked in. Although the co
Ⅰ.Introduction of CAP
1. Brief Introduction
Since 1995, CAP had made auto parts for Samsung, while Kyeongchang Wiper had made for Hyundai. But, then IMF came. CAP changed its focus on aftermarket and started its own R&D. After they succeeded in Korea market(its market share is over 50%), CAP started to extend its business to the America, China, Japan, Europe, Middle East and Africa markets.
Ⅰ. 서론
우리나라에서는 1980년대에 흰쥐를 이용하여 처음으로 미생물실험의 일환으로 된장의 암 예방에 대한 약리성 효과를 실험하였다. 메주덩이를 먹인 쥐가 안 먹인 쥐보다 오히려 암 발생률이 적다는 결과였다.
일본에서 암 예방 식품을 조사한 것 중 된장이 으뜸으로 , 매일 된장국을 한 그릇
① 식 재료 및 조리식품의 Staphylococcus aureus 오염실태
식육은 S. aureus 식중독 발생의 주요한 원인식품이다. 강호조 등(1997)의 연구에 의하면, 오염된 냉동 우육을 22℃에서 12시간 해동하는 동안 2.37 logCFU/g 이상 증가하고, 25∼30℃에서 5시간이면 식중독을 일으키는데 충분한 독소를 생성하며, 생성된 enterot