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Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef

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第一作者： Tango, C. -N.

作者： Tango, C. -N. ^[1] ; Mansur, A. -R. ^[1] ; Kim, G. -H. ^[1] ; Oh, D. -H. ^[1]

作者单位： Kangwon Natl Univ, Sch Bioconvergence Sci & Technol, Dept Food Sci & Biotechnol, Chunchon 200701, Gangwon Do, South Korea ^[1]

关键词 food-borne pathogens fumaric acid inactivation shelf life slightly acidic electrolysed water

发布时间 2015-02-03

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Journal of applied microbiology

2014年117卷6期

1709-1720页

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Journal of applied microbiology

2014年117卷6期

1709-1720页

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Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef

Journal of applied microbiology

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Journal of applied microbiology

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Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef

Journal of applied microbiology

相似文献

同项目论文

Journal of applied microbiology

相关期刊

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