Improvement of Microbiological Safety of Sous Vide Processed Soybean Sprouts : Nisin and Bacillus cereus Challenge

Hye-Jung Kim ,  Na-Kyoung Lee ,  Dong-Sun Lee 외 4명

Food Science and Biotechnology

2008 .02

Antimicrobial Effect of Nisin against Bacillus cereus in Beef Jerky during Storage

Lee ,  Na-Kyoung ,  Kim 외 9명

한국축산식품학회지

2015 .01

Effect of Nisin on the Storage of Korean Jerky

Kim ,  Hyoun-Wook ,  Kim 외 5명

한국축산식품학회 학술발표초록집

2005 .01

Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Ismail ,  Isham ,  i 외 4명

Food science of animal resources

2019 .01

Effects of Cooking Temperature and Time on Textural Properties and Protein Denaturation of Sous-vide Treated Beef

Eun-Jung Lee ,  Su-In Hwang ,  Geun-Pyo Hong

한국식품영양과학회 학술대회발표집

2017 .10

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

Hong ,  Go-Eun ,  Kim 외 5명

한국축산식품학회지

2015 .01

Sous Vide 가공 시금치의 품질에 미치는 포장단위 및 살균온도의 영향

장재덕 ,  김기태 ,  이동선

Food Science and Preservation

2004 .06

Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics

Tangwatcha ,  in ,  Pussadee 외 7명

Food science of animal resources

2019 .01

해외 기술 - 외식 및 급식 분야의 조리기법, Sous vide cooking

홍상필

식품기술

2009 .01

Effect of Nisin against Clostridium botulinum During Spore-to-Cell Transformation

Yoon-Kyung Chung ,  Ahmed E. Yousef

Journal of Food Science and Nutrition

2007 .12

해외 기술: LOHAS 시대에 대응하는 Sous-vide 기술의 특징

김병목 ,  김영명

식품기술

2010 .01

Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup

Gi-Tae Kim ,  Hyun-Dong Paik ,  Dong Sun Lee

Food Science and Biotechnology

2003 .06

[P4-11] Antimicrobial Activities of Nisin-Incorporated Protein Films

Kyoung-Ju Ku ,  Kyung Bin Song

한국식품영양과학회 학술대회발표집

2007 .10

Emerging Role of Nisin in Food and Packaging Systems

Dong S. Cha ,  Manjeet S. Chinnan

Food Science and Biotechnology

2003 .04

Evaluation of Nisin as a Preservative to Prevent Over-acidification of Kimchi

Hyun Jeong Ryu ,  Chang-Ho Chung ,  Kyu Hang Kyung

Food Science and Biotechnology

1998 .09

Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Ji ,  Da-Som ,  Kim 외 11명

Food science of animal resources

2019 .01

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method

Jeong ,  Kiyoung ,  O 외 5명

한국축산식품학회지

2018 .01

유기 한우쇠고기에 대한 구매의향과 지불의사금액 추정

김호 ,  장기영

한국유기농업학회지

2008 .01

[P7-11] Analysis of Beef Consumption Patterns Based on Perception of Beef Safety

Min-A Lee ,  So-Hyun Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2010 .10