Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat

著录项

• 来源
  《Journal of Food Science》 |2012年第3期|p.M35-M41|共7页
• 作者

  S.M.E. Rahman; Jiyong Park; Kyung Bin Song; Naif A. Al-Harbi; Deog-Hwan Oh;

  展开▼
• 作者单位

  Dept. of Food Science and Biotechnology and Inst. Of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea;

  Dept. of Biotechnology, Yonsei University, Korea;

  Dept. of Food Science and Technology, Chungnam National University, Korea;

  Science College, King Saud University, Riyadh, 11451, Saudi Arabia;

  Dept. of Food Science and Biotechnology and Inst. Of Bioscience and Biotechnology, Kangwon National University, Chuncheon, Gangwon 200-701, Republic of Korea;

  展开▼
• 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  chicken meat; microbiological; physicochemical and sensory quality; slightly acidic low concentration electrolyzed water;

  机译：鸡肉;微生物学理化和感官质量;弱酸性低浓度电解水;