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Showing results 1 to 4 of 4

1
Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma

Yong, Hae In; Lee, Sang Hui; Kim, So Yeon; Park, Sanghoo; Park, Jooyoung; Choe, Wonho; Jo, Cheorun, INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v.53, pp.78 - 84, 2019-05

2
Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions

Kim, Bin-Na; Yun, Hye-Jeong; Jung, Samooel; Jung, Yeon-Kook; Jung, Hee-Soo; Choe, Won-Ho; Jo, Cheo-Run, FOOD MICROBIOLOGY, v.28, no.1, pp.9 - 13, 2011-02

3
Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes

Song, HP; Kim, B; Choe, JH; Jung, S; Moon, Se Youn; Choe, Wonho; Jo, C; et al, FOOD MICROBIOLOGY, v.26, pp.432 - 436, 2009-06

4
Evaluation of the Treatment of Both Sides of Raw Chicken Breasts with an Atmospheric Pressure Plasma Jet for the Inactivation of Escherichia coli

Yong, Hae In; Kim, Hyun-Joo; Park, Sang Hoo; Choe, Wonho; Oh, Mi Wha; Jo, Cheorun, FOODBORNE PATHOGENS AND DISEASE, v.11, no.8, pp.652 - 657, 2014-08

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