Effect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature-Reference-Cited by-同舟云学术

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Effect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature

Published:2014-08-31 Issue:4 Volume:34 Page:525-532
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:

Cho Youngjae,Muhlisin Muhlisin,Choi Ji Hye,Hahn Tae-Wook,Lee Sung Ki

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/JAKO201426636276966.pdf

Reference41 articles.

1. [13] Catalase in vitro

2. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

3. Irradiation effects on meat flavor: A review

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