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Effect of Chlorine Dioxide Treatment on Microbial Safety and Quality of Saury during Storage

2005

Kim, S.K. (Chungnam National University, Daejeon, Republic of Korea) | Ma, Y.H. (Chungnam National University, Daejeon, Republic of Korea) | Gu, K.J. (Chungnam National University, Daejeon, Republic of Korea) | Lee, Y.J. (Chungnam National University, Daejeon, Republic of Korea) | Kim, E.J. (Chungnam National University, Daejeon, Republic of Korea) | Song, K.B. (Chungnam National University, Daejeon, Republic of Korea), E-mail: kbsong@cnu.ac.kr


Bibliographic information
Journal of The Korean Society of Food Science and Nutrition
Volume 34 Issue 8 ISSN 1226-3311
Pagination
pp. 1258-1264
Other Subjects
Microbial growth; Chlorine dioxide; Qualite
Language
Korean
Note
Summary(En)
2 tables
10ill., 41 ref.
Translated Title
이산화염소 처리가 꽁치의 저장 기간 중 미생물학적 안전성 및 품질변화에 미치는 영향
Type
Directory

2007-05-15
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