Funder
2018 financial resources of Rural Development Administration
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference14 articles.
1. Gomez-Lopez VM, Rajkovic A, Ragaert P, Smigic N, Devlieghere F. Chlorine dioxide for minimally processed produce preservation: a review. Trends Food Sci. Technol. 20: 17–26 (2009)
2. Jang JD, Hwang YI, Lee DS. Effect of packaging conditions on the quality changes of fermented soy paste and red pepper paste. J. Korean Soc. Packaging Sci. Tech. 6: 31–40 (2000)
3. Kim JM. Use of chlorine dioxide as a biocide in the food industry. Food Ind. Nutr. 6: 33–39 (2001)
4. Kim DH, Hong SY, Youn KC, Sohn CB, Byun MW. Changes of microbiological and general quality characteristics of gamma irradiated kochujang (Fermented hot pepper paste). Korean J. Food Sci. Technol. 33: 72–77 (2001)
5. Kim HG, Song KB. Combined treatment with low concentrations of aqueous and gaseous chlorine dioxide inactivates Escherichia coli O157:H7 and Salmonella typhimurium inoculated on paprika. J. Microbiol. Biotechnol. 27: 492–499 (2017)
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献