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Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of tot...
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| Yayımlandı: | Korean J Food Sci Anim Resour |
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| Asıl Yazarlar: | , , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Korean Society for Food Science of Animal Resources
2016
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4869557/ https://ncbi.nlm.nih.gov/pubmed/27194939 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.2.283 |
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