Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment-Reference-Cited by-同舟云学术

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Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment

Published:2017-10 Issue: Volume:84 Page:183-188
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Shin So-Hyang,Chang Yoonjee,Lacroix Monique,Han Jaejoon

Funder

Korea University

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane;Alakomi;Applied and Environmental Microbiology,2000

2. Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approach;Aquino;Food Research International,2014

3. Salmonella and Escherichia coli O157:H7 contamination on hides and carcasses of cull cattle presented for slaughter in the United States: An evaluation of prevalence and bacterial load by immunomagnetic separation and direct plating methods;Brichta-Harhay;Applied and Environmental Microbiology,2008

4. Inhibition of three pathogens on bologna and summer sausage using antimicrobial edible films;Cagri;Journal of Food Science,2002

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