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Combined effects of high hydrostatic pressure treatment and red ginseng concentrate supplementation on the inactivation of foodborne pathogens and the quality of ready-to-use kimchi sauce

Microbial ContaminationFoodborne PathogensFoodborne IllnessCombined EffectsFood ContaminantFood MicrobiologyMicrobiologyInfection ControlPublic HealthFoodborne HazardMedicineReady-to-use KimchiFood Safety