Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs 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/JAKO200814256113969.pdf
Reference27 articles.
1. Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment
2. Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes
3. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C
4. Activity of trisodium phosphate compared with sodium hydroxide wash solutions against Listeria monocytogenes attached to chicken skin during refrigerated storage
5. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C
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1. Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing;Applied Microbiology and Biotechnology;2020-03-16
2. The application of alkaline and acidic electrolyzed water in the sterilization of chicken breasts and beef liver;Food Science & Nutrition;2015-11
3. Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat;Journal of Food Science;2011-11-10
4. Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage;Food Control;2010-03
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