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공과대학
식품생명공학과
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Results 11-20 of 41 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2017
Changes in microbial composition and the prevalence of foodborne pathogens in crab marinated in soy sauce produced by six manufacturing plants
김선애
Article
2017
Assessment of Chicken Carcass Microbiome Responses During Processing in the Presence of Commercial Antimicrobials Using a Next Generation Sequencing Approach
김선애
Article
2020
Toxic potential of Bacillus cereus isolated from fermented alcoholic beverages
김선애
Article
2019
Synergistic cranberry juice combinations with natural-borne antimicrobials for the eradication of uropathogenic Escherichia coli biofilm within a short time
김선애
Article
2020
Recent Advances in the Application of Antibacterial Complexes Using Essential Oils
김선애
Review
2014
Short communication: Fate of major foodborne pathogens and Bacillus cereus spores in sterilized and non-sterilized Korean turbid rice wine (Makgeolli)
김선애
Article
2014
Survival of Foodborne Pathogenic Bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus Spores in Fermented Alcoholic Beverages (Beer and Refined Rice Wine)
김선애
Article
2018
Ability of Arkansas LaKast and LaKast hybrid rice bran to reduce Salmonella Typhimurium in chicken cecal incubations and effects on cecal microbiota
김선애
Article
2015
Microbial composition of turbid rice wine (Makgeolli) at different stages of production in a real processing line
김선애
Article
2015
Predictive model and optimization of a combined treatment of caprylic acid and citric acid for the reduction of Escherichia coli O157:H7 using the response surface methodology
김선애
Article
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