Effect of Sodium Chloride on the Reduction ofBacillus Cereusin ShrimpJeotgalDuring Refrigerated Storage
Author:
Affiliation:
1. School of Food Science and Technology; Chung-Ang University; 4726 Seodong-daero, Daeduck-Myun Anseong Gyunggido 456-756 Republic of Korea
2. Department of Chemistry; Chung-Ang University; Seoul 156-756 Republic of Korea
Funder
Korea Evaluation Institute of Industrial Technology
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12281/fullpdf
Reference27 articles.
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3. An evaluation of the physicochemical properties of salted and fermented shrimp for HACCP;Cho;J. East Asian Soc. Diet. Life,2009
4. Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas);Cruz-Romero;Innov. Food Sci. Emerg. Technol.,2007
5. Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria;Guan;Food Microbiol.,2011
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