Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of tot...

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Detalles Bibliográficos
Autores principales: Kim, Hyun-Joo, Yong, Hae In, Lee, Hyun Jung, Jung, Samooel, Kwon, Joong-Ho, Heo, Kang Nyung, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869557/
https://www.ncbi.nlm.nih.gov/pubmed/27194939
http://dx.doi.org/10.5851/kosfa.2016.36.2.283

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869557/
https://www.ncbi.nlm.nih.gov/pubmed/27194939
http://dx.doi.org/10.5851/kosfa.2016.36.2.283

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