1 |
Kim, K.T., Kim, S.S., Hong, H.D., Ha, S.D., and Lee, Y.C.: Quality changes and pasteurization effects of citrus fruit juice by high voltage pulsed electric fields(PEF) treatment. Korean J Food. Sci. Technol. 35, 635-641 (2003)
과학기술학회마을
|
2 |
Kalchayanand, N., Sikers, T., Dunne, C.P., and Ray, B.: Hydrostatic pressure and electroporation have increased bacterdial efficiency in combination with bacteriocins. Appl.Environ. Microbiol. 60, 4174-4177 (1994)
|
3 |
Shin, lK., Pyun, Y.R.: Inactivation of Lactobacillus plantrum by pulsed-microwave irradiation. J. Food. Sci. 62, 163-166 (1997)
DOI
ScienceOn
|
4 |
Qin, B.L., Pothakamurry, U.R.O., Vega, H., Martin, O., abosa-Canovas., Gy., and Swanson, B.G: Food pasteurization using high-intensity pulsed electric fields. Food. Technol. 49, 55-60 (1995)
|
5 |
Acomparative Study on Efficacy Evaluation Methods Adopted in USA and EU concerning Sanitizers and Disinfectants, Korea (2004)
|
6 |
Jin, S.K., Song, D.J., Lee, H.G, Kim, Y.G., Park, T.S., and Park, GB.: Effects of sodium lactate addition and lactic acid dipping on the cooking loss, salt, nitrite content, pH, WHC, water activity of sausage. Korean J Animal. Sci. 37, 379-386 (1995)
|
7 |
Holiday, S.L., Scouten, A.J., and Beuchat, L.R.: Efficacy of chemical treatments III elimination Salmonella and Escherichea coli O157:H7 on scarified and polished alfalfa seeds. J Food Prot. 64, 1489-1495 (2001)
DOI
|
8 |
Cho, J.I., Kim, K.S., Park, G.J., and Ha, S.D.: Microbial assesment ofwild cabbage and its control. Korean J Food Sci.Technol. 36, 162-167 (2004)
|
9 |
Kwon, N.H., Kim, S.H., Jim, J.Y., Lim, J.Y., Kim, J.M., Jung, W.K., Park, K.T., Bae, W.K., Noh, K.M., Choi, J.W., Hur, J., and Park, Y.H.: Antimicrobial activity of GC-100X against major foodborne pathogens and detaching effects of it against Escherichia coli O157:H7 on the surface oftomatoes. J Food Hyg Safety 17, 36-44 (2002)
|
10 |
KFDA. Food Additives Code. Korea Food and Drug Administration, Seoul, Korea, (2005)
|
11 |
Korea Food and Drug administration: Food Code, Korea Food & Drug Administration, Korea (2005)
|
12 |
Beuchat, L.R., Ryu, J.H.: Produce handling and processing practices. Emerg Infect. Dis. 3, 459-465 (1997)
DOI
ScienceOn
|
13 |
Sawai, J., Igarashi, H., Hashimoto, A., Kokugan, T., and Shimizu, M.: Evaluation of growth inhibitory effect of ceramics powder slurry on bacteria by conductance method. J Chem. Eng Japan 28: 288-293 (1995)
DOI
ScienceOn
|
14 |
Yeon, J.H., Lee, D.H., and Ha, S.D.: Bacteriocidal Effec of Calcium oxide (CaO, Scallop-shell Powder) on Natural Microflora and Pathogenic Bacteria in Sesame Leaf. Korean J Food. Sci. Technol. 37, 844-849 (2005)
과학기술학회마을
|