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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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| 出版年: | Korean J Food Sci Anim Resour |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Korean Society for Food Science of Animal Resources
2016
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| 主題: | |
| オンライン･アクセス: | 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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