Effects of Vinegar and Lactic Acid on the Survival of Pathogens Causing Food Poisoning of Sliced Raw Fish Meat |
김영만
(동의대학교 식품영양학과)
김경희 (동의대학교 식품영양학과) |
1 |
Effect of low ethanol concentrations on growth and survival of Vibrio parahaemolyticus
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과학기술학회마을 |
2 |
Analysis of problems of food service establishments contributing to food poisoning outbreaks discovered through the epidemiological studies of some outbreaks
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과학기술학회마을 |
3 |
The epidemiological characteristics of food poisoning in Korea
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4 |
Enterotoxigenic Escherichia coli in Korea children with and without diarrhea
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5 |
Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in Korea
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과학기술학회마을 |
6 |
Disinfectant and inhibitory effect of natural antimicrobial agent in Vibrio vulnificus in fish
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과학기술학회마을 |
7 |
Antimicrobial effect of grapefruit seed extract on Vibrio parahaemolyticus isolated from the southern adjacent sea of Korea
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과학기술학회마을 |
8 |
The growth of Vibrio vulnificus in meat homogenates of fish and shellfish
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과학기술학회마을 |
9 |
Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature
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10 |
A study on the antioxidative effect and antimicrobial activity of herb extracts
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11 |
Drug resistant profiles of Salmonella sp. and Shigella sp. isolated from diarrheal patients in Pusan, Korea
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과학기술학회마을 |
12 |
Distribution of Vibrio vulnificus the coast of south Korea
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과학기술학회마을 |
13 |
Inhibition of Vibrio parahaemolyticus by ethanol in tryptic soy broth and some fish homogenates
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과학기술학회마을 |
14 |
Contamination of shellfish with Vibrio vulnificus the present situation and countermeasures
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과학기술학회마을 |
15 |
Fate of Enterohemorrhagic Escherichia coli O157:H7 in apple cider with and withhout preservatives
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