The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver-Reference-Cited by-同舟云学术

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The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver

Published:2015-11 Issue:3 Volume:4 Page:431-440
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Shimamura Yuko¹,Shinke Momoka¹,Hiraishi Miki¹,Tsuchiya Yusuke¹,Masuda Shuichi¹

Affiliation:

1. School of Food and Nutritional Sciences University of Shizuoka52‐1 Yada Suruga‐ku Shizuoka 422‐8526 Japan

Funder

Ito Foundation

Sapporo Bioscience Foundation

B-nest at Shizuoka City, Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.305

Reference26 articles.

1. Efficacy of Electrolyzed Water in the Inactivation of Planktonic and Biofilm Listeria monocytogenes in the Presence of Organic Matter

2. Phage‐associated differences in staphylococcal enterotoxin A gene (sea) expression correlate with sea allele class;Borst D. W.;Infect. Immun.,1994

3. Global Transcriptome Analysis of Staphylococcus aureus Response to Hydrogen Peroxide

4. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C

5. Quality of Fresh Chicken Breasts Using a Combination of Modified Atmosphere Packaging and Chlorine Dioxide Sachets

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