Microbiological Quality of Fresh-Cut Produce and Organic Vegetables-Reference-Cited by-同舟云学术

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Microbiological Quality of Fresh-Cut Produce and Organic Vegetables

Published:2011-02-28 Issue:1 Volume:43 Page:91-97
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Jo Mi-Jin,Jeong A-Ram,Kim Hyun-Jung,Lee Na-Ri,Oh Se-Wook,Kim Yun-Ji,Chun Hyang-Sook,Koo Min-Seon

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201116450099933.pdf

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A comprehensive systematic review and meta-analysis of Listeria monocytogenes prevalence in food products in South Korea;International Journal of Food Microbiology;2024-04

2. Prevalence, distribution, enterotoxin profiles, antimicrobial resistance, and genetic diversity of Bacillus cereus group isolates from lettuce farms in Korea;Frontiers in Microbiology;2022-08-23

3. Microbiological contamination of fresh-cut produce in Korea;Food Science and Biotechnology;2021-12-16

4. Development and validation of a predictive model for pathogenic Escherichia coli in fresh‐cut produce;Food Science & Nutrition;2021-10-29

5. Enterotoxin Genes, Antibiotic Susceptibility, and Biofilm Formation of Low-Temperature-Tolerant Bacillus cereus Isolated from Green Leaf Lettuce in the Cold Chain;Foods;2020-02-25

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