Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure-Reference-Cited by-同舟云学术

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Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

Published:2016-04-30 Issue:2 Volume:36 Page:283-288
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:

Kim Hyun-Joo,Yong Hae In,Lee Hyun Jung,Jung Samooel,Kwon Joong-Ho,Heo Kang Nyung,Jo Cheorun

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/JAKO201613461361256.pdf

Reference30 articles.

1. Prevalence, antibiotic resistance and genetic diversity of Listeria monocytogenes isolated from ducks, their rearing and processing environments in Penang, Malaysia

2. Prevalence and Antibiotic Resistance ofCampylobacter,Salmonella, andL. monocytogenesin Ducks: A Review

3. Prevalence and antibiotic resistance of Salmonella serovars in ducks, duck rearing and processing environments in Penang, Malaysia

4. Prevalence and Characteristics of Salmonella spp. Isolated from Poultry Slaughterhouses in Korea

5. Bacterial populations and the volatilome associated to meat spoilage

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