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Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork
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MEAT SCIENCE, 200906
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Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle
최영민, Ryu, Y. C., Lee, S. H., Go, G. W., Shin, H. G., 김경헌, 이민석, 김병철
LWT-FOOD SCIENCE AND TECHNOLOGY, 200801
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Modeling the inactivation of Escherichia coli O157 : H7 and generic Escherichia coli by supercritical carbon dioxide
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 200708
1256
Modeling of the inactivation of Salmonella typhimurium by supercritical carbon dioxide in physiological saline and phosphate-buffered saline
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JOURNAL OF MICROBIOLOGICAL METHODS, 200707
1257
Effects of packaging methods on the shelf life of selenium-supplemented chicken meat during refrigerated storage
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FOOD SCIENCE AND BIOTECHNOLOGY, 200606
1258
Postmortem metabolic rate and calpain system activities on beef Longissimus tenderness classifications
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BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 200605
1259
Efficacy of chlorine dioxide gas against Alicyclobacillus acidoterrestris spores on apple surfaces
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 200605
1260
Influence of dietary alpha-tocopheryl acetate supplementation on cholesterol oxidation in retail packed chicken meat during refrigerated storage