서울대학교 식품바이오융합연구소 (CFB) - 강동현 (Food Science and Technology, Vol59: 754-759, 2014)

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제목: 강동현 (Food Science and Technology, Vol59: 754-759, 2014)

작성일: 2015-02-09
조회수: 79

Hye-Jung Sung, Dong-Hyun Kang

Effect of a 915 MHz microwave system on inactivation of Escherichia
coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in salsa

LWT - Food Science and Technology

Elsevier Ltd

Vol. 59 (2014)

754-759

첨부파일:

강동현-성혜정-201412xx-SCI.pdf (582.00KB)

다음글: 강동현 (International Journal of Food Microbiology, Vol171: 147-153. 2014); / 연구소; Hye-Jung Sung, Won-Jae Song, Kwang-Pyo Kim, Sangryeol Ryu, Dong-Hyun Kang Combination effect of ozone and heat treatments for the inactivation ofEscherichia coli O157:H7, Salmonella Typhimurium, and Listeriamonocytogenes in apple juice International Journal of Food Microb..

이전글: 강동현 (Food Control, Vol44: 78-85, 2014); / 연구소; Kyeong-Hwan Back, Jae-Won Ha, Dong-Hyun Kang Effect of hydrogen peroxide vapor treatment for inactivatingSalmonella Typhimurium, Escherichia coli O157:H7 and Listeriamonocytogenes on organic fresh lettuce Food Control Elsevier Ltd Vol. 44 (2014) 78-85

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