Non-thermal decontamination on chicken tenderloin-based pet food with 2.5% lactic acid and hypochlorous acid water-Reference-Cited by-同舟云学术

Non-thermal decontamination on chicken tenderloin-based pet food with 2.5% lactic acid and hypochlorous acid water

Published:2022-03-31 Issue:1 Volume:2022 Page:27-31
ISSN:2714-0865
Container-title:Food and Life
language:en
Short-container-title:Food Life

Author:

Park Eunyoung^ORCID,Park Sangeun^ORCID,Yoon Yohan^ORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society for Food Science of Animal Resources

Subject

Earth-Surface Processes

Link

http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2022.e2

Reference26 articles.

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2. Al-Bachir M, Al-Adawi M. 2015. Comparative effect of irradiation and heating on the microbiological properties of licorice (Glycyrrhiza glabra L.) root powders. Int J Radiat Biol 91:112-116. 10.3109/09553002.2014.944284 25052902

3. aT Food Information Statistics System [aTFIS]. 2021. Newsletters of April. Available from: https://www.kamis.or.kr/customer/inform/commonsense/eat.do?action=detail&brdno=23&brdctsno=430818&pagenum=3&search_option=&search_keyword=&. Accessed at Dec 15, 2021.

4. Chang JM, Fang TJ. 2007. Survival of Escherichia coli O157:H7 and Salmonella enterica serovars Typhimurium in iceberg lettuce and the antimicrobial effect of rice vinegar against E. coli O157:H7. Food Microbiol 24:745-751. 10.1016/j.fm.2007.03.005 17613372

5. Cho SK, Park JH. 2012. Bacterial biocontrol of sprouts through ethanol and organic acids. Korean J Food Nutr 25:149-155. 10.9799/ksfan.2012.25.1.149

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