Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants-Reference-Cited by-同舟云学术

Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants

Published:2016-08-25 Issue:6 Volume:97 Page:1761-1767
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kim Sun Ae¹,Choi Eun Sook¹,Kim Nam Hee¹,Kim Hye Won¹,Lee Na Young¹,Cho Tae Jin¹,Jo Jun Il²,Kim Soon Han²,Lee Soon Ho³,Ha Sang Do⁴,Rhee Min Suk¹

Affiliation:

1. Department of Biotechnology, College of Life Sciences and Biotechnology; Korea University; Seoul 02841 Republic of Korea

2. Food Microbiology Division, National Institute of Food and Drug Safety Evaluation; North Chungcheong Province 28159 Republic of Korea

3. Food Microbiology Division, Ministry of Food and Drug Safety; North Chungcheong Province 28159 Republic of Korea

4. School of Food Science and Technology; Chung-Ang University; Kyunggi Province 17546 Republic of Korea

Funder

Korea Ministry of Food and Drug Safety

School of Life Sciences and Biotechnology of Korea University

Ministry of Food and Drug Safety

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7972/fullpdf

Reference26 articles.

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2. Food composition of crab (Charybdis japonica) preserved in brine;Park;J Fish Mar Sci Educ,2008

3. Effects of irradiation temperature on the sensory quality improvement of gamma-irradiated Ganjang-gejang;Park;Korean traditional marinated raw crab Portunus trituberculatus in soybean sauce. Fish Aquat Sci,2015

4. Inactivation of murine norovirus-1 and hepatitis A virus in the Korean traditional preserved raw crab product Ganjanggejang by soy sauce during storage;Park;Food Control,2015

5. Chemical composition of blue crabs preserved in soy sauce;Lee;Kor J Food Sci Technol,2001

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