Synergistic effect of low concentration electrolyzed water and calcium lactate to ensure microbial safety, shelf life and sensory quality of fresh pork

Food Control

Volumn 30, Issue 1, 2013, Pages 176-183

  Rahman, S M E ^a,b   Wang, Jun ^a   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

^b BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

Author keywords

Combination of LcEW + CaL; Microbial safety; Pork meat; Sensory quality; Shelf life

Indexed keywords

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES;

EID: 84866721020     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.06.041     Document Type: Article

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