Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage
Kim, Y.J. (Chungnam National University, Daejeon, Republic of Korea), Nam, S.U. (Chungnam National University, Daejeon, Republic of Korea), Chae, H.S. (Chungnam National University, Daejeon, Republic of Korea), Lee, S.G. (Chungnam National University, Daejeon, Republic of Korea), Song, K.B. (Chungnam National University, Daejeon, Republic of Korea), E-mail: kbsong@cnu.ac.kr
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (2007)
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (2007)
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Journal Article
Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage
Kim, Yun-Jung, Nam, Sa-Uk, Chae, Hyeon-Seok, Lee, Seoung-Gyu, Song, Kyung-Bin
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (2007)
Get full text
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (2007)
Journal Article