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1334

1181

Factors that determine the microbiological quality of ready-to-use salted napa cabbage (Brassica pekinensis): Season and distribution temperature
이민석
FOOD CONTROL, 201805

1182

Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics
이민석
FOOD RESEARCH INTERNATIONAL, 201804

1183

Predictive modeling of bacterial growth in ready-to-use salted napa cabbage (Brassica pekinensis) at different storage temperatures
이민석
FOOD MICROBIOLOGY, 201804

1184

Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions
이민석
ADVANCES IN APPLIED MICROBIOLOGY, VOL 101, 201711

1185

Current Interventions for Controlling Pathogenic Escherichia coli
이민석
ADVANCES IN APPLIED MICROBIOLOGY, 201709

1186

Development of an effective tool for risk communication about food safety issues after the Fukushima nuclear accident: What should be considered?
이민석
FOOD CONTROL, 201709

1187

Insights into controversy over the effectiveness of antimicrobial soap: future prospects
이민석
JOURNAL OF HOSPITAL INFECTION, 201707

1188

Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in marinated beef and marinade
이민석
MEAT SCIENCE, 201707

1189

Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores
이민석
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 201704

1190

Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants
이민석
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 201704