文献
J-GLOBAL ID:201702290960850098
整理番号:17A0405090
ビーフジャーキー包装とその効果肉の物理化学的性質に及ぼすにおける細菌および糸状菌生存の柔軟な薄層プラズマ不活性化【Powered by NICT】
Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat’s physicochemical properties
著者 (7件):
Yong Hae In
(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea)
,
Lee Haelim
(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea)
,
Park Sanghoo
(Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, South Korea)
,
Park Jooyoung
(Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, South Korea)
,
Choe Wonho
(Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, South Korea)
,
Jung Samooel
(Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, South Korea)
,
Jo Cheorun
(Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea)
資料名:
Meat Science
(Meat Science)
巻:
123
ページ:
151-156
発行年:
2017年
JST資料番号:
T0789A
ISSN:
0309-1740
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)