Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp

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Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh Shrimp

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2016 nî lūn-bûn

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2016年の論文

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2016年論文

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2016年論文

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2016年論文

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2016年論文

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2016年論文

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2016年论文

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2016年论文

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2016年论文

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Acidic Electrolyzed Water as a ...... Loads on Shelled Fresh Shrimp

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Acidic Electrolyzed Water as a ...... Loads on Shelled Fresh Shrimp

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Acidic Electrolyzed Water as a ...... Loads on Shelled Fresh Shrimp

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Acidic Electrolyzed Water as a ...... Loads on Shelled Fresh Shrimp

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Acidic Electrolyzed Water as a ...... Loads on Shelled Fresh Shrimp

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Acidic Electrolyzed Water as a ...... Loads on Shelled Fresh Shrimp

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Lili Xiao

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Suping Du

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Yang Lou

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Yingjie Pan

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Yong Zhao

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Zhaohuan Zhang

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P2860

Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA

Application of electrolyzed water in the food industry

Environmental and ecological factors that shape the gut bacterial communities of fish: a meta-analysis.

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage.

Optimizing supercritical carbon dioxide in the inactivation of bacteria in clinical solid waste by using response surface methodology.

Quantifying the reduction in potential health risks by determining the sensitivity of poliovirus type 1 chat strain and rotavirus SA-11 to electron beam irradiation of iceberg lettuce and spinach

High pressure thermal inactivation of Clostridium botulinum type E endospores - kinetic modeling and mechanistic insights.

Susceptibility of murine norovirus and hepatitis A virus to electron beam irradiation in oysters and quantifying the reduction in potential infection risks.

Electrolyzed water and its application in the food industry.

Principles and application of high pressure-based technologies in the food industry.

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scholarly article

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10.3389/FMICB.2016.00305

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2016-03-09T00:00:00Z

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