Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters)-Reference-Cited by-同舟云学术

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Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters)

Published:2014-02-28 Issue:1 Volume:34 Page:80-87
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Park Hee-Jin,Na Yu-Jin,Cho Joon-Il,Lee Soon-Ho,Yoon Ki-Sun

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201409739049130.pdf

Reference17 articles.

1. Effect of Temperature, Solute and pH on the Tolerance of Clostridium perfringens to Reduced Water Activities

2. Risks of Practices, Procedures and Processes that Lead to Outbreaks of Foodborne Diseases

3. Clostridium perfringens and foodborne infections

4. Temperature dependence of growth kinetics of food bacteria

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

1. The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers;Foods;2022-06-16

2. Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations;Food Science of Animal Resources;2020-11

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