Effects of Chlorine Dioxide Treatment on Quality and Microbial Change of Agaricus bisporus Sing during Storage
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200603042296915.pdf
Reference6 articles.
1. Inactivation of Escherichia coli O157:H7 on surface-uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy
2. Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef
3. Chlorine Dioxide Treatment of Seafoods to Reduce Bacterial Loads
4. The effects of various disinfectants againstListeria monocytogeneson fresh-cut vegetables
5. Mutagenicity of Poultry Chiller Water Treated with either Chlorine Dioxide or Chlorine
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1. Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi;Korean Journal of Food Preservation;2023-04
2. Chlorine Dioxide Generation Method and Its Action Mechanism for Removing Harmful Substances and Maintaining Quality Attributes of Agricultural Products;Food and Bioprocess Technology;2019-04-28
3. Quality changes in mushroom (Agaricus bisporus) due to storage temperature and packing film;Korean Journal of Food Preservation;2018-10-30
4. Microbiological changes and quality characteristics of dried persimmon by chlorine dioxide gas fumigation treatment;Korean Journal of Food Preservation;2017-10
5. Physical properties of a barley protein/nano-clay composite film containing grapefruit seed extract and antimicrobial benefits for packaging ofAgaricus bisporus;International Journal of Food Science & Technology;2013-05-02
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