Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce-Reference-Cited by-同舟云学术

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Antimicrobial Effects of Retort and Gamma Irradiation on Bacterial Populations in Spicy Chicken Sauce

Published:2010-02-28 Issue:1 Volume:30 Page:141-147
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 Young-Sik,Kim Hyun-Joo,Yoon Yo-Han,Shin Myung-Gon,Kim Cheon-Jei,Shin Mee-Hye,Lee Ju-Woon

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/JAKO201011764904473.pdf

Reference21 articles.

1. Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at 5°C

2. Treatment of winery effluent with upflow anaerobic sludge blanket (UASB) – granular sludges enriched withEnterobacter sakazakii

Cited by 8 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. Selection attributes and satisfaction of ethnic restaurant customers: a case of Korean restaurants in Australia;International Journal of Tourism Sciences;2016-10

2. Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces;Journal of the Korean Society for Applied Biological Chemistry;2015-02-03

3. Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage;Korean Journal of Food Preservation;2014-08

4. Quality changes of ready-to-eat ginseng chicken porridge during storage at 25°C;Meat Science;2012-12

5. Effects of Gamma Irradiation on Shelf-Life and Sensory Scores of Squid Sundae under Accelerated Storage Conditions;Journal of the Korean Society of Food Science and Nutrition;2012-10-31

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