서울대학교 식품바이오융합연구소 (CFB) - 강동현 (LWT - Food Science and Technology, Vol60: 186-191, 2015)

논문

제목: 강동현 (LWT - Food Science and Technology, Vol60: 186-191, 2015)

작성일: 2016-02-11
조회수: 102

Sang-Hyun Park, Dong-Hyun Kang

Antimicrobial effect of chlorine dioxide gas against foodborne
pathogens under differing conditions of relative humidity

LWT - Food Science and Technology

Elsevier Ltd.

Vol. 60 (2015)

186-191

첨부파일:

강동현-박상현-201501-SCI.pdf (364.17KB)

다음글: 강동현 (International Journal of Food Microbiology, Vol207: 103-108, 2015); / 연구소; Sang-Hyun Park, Dong-Hyun KangCombination treatment of chlorine dioxide gas and aerosolized sanitizer for inactivating foodborne pathogens on spinach leaves and tomatoesInternational Journal of Food MicrobiologyElsevier B.V.Vol. 207 (2015)103-108

이전글: 강동현 (LWT - Food Science and Technology, Vol64: 860-866, 2015); / 연구소; Sang-Soon Kim, Dong-Hyun KangComparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juiceLWT - Food Science and TechnologyElsevier L..

퀵메뉴

사이트맵