ScienceON 추천자료

Ahvenainen, R. (1996) New approaches in improving the shelf life of minimally processed fruit and vegetables. Trends Food Sci & Technol., 7, 179-186
Seo, J.E., Lee, J.K., Oh, S.W., Koo, M.S., Kim, Y.H. and Kim, Y.J. (2007) Changes of microorganisms during fresh-cut cabbage processing : focusing on the changes of air-borne microorganisms. J. Food Hyg. Safety, 22, 288-293
Kown, J.Y., Kim, B.S. and Kim, G.H. (2006) Effect of washing method and surface sterilization on quality of fresh-cut chicory(Clchorium intrybus L.var. foliosum). Korean J. Food Sci. Technol., 38, 28-34
Oh, S.Y., Choi, S.T., Kim, J.K. and Lim, C.I. (2005) Removal effects of washing treatments on pesticide residues and microorganism in leafy vegetables. Kor. J. Hort. Sci. Technol., 23, 250-255
Kim, J.K., Luo, Y. and Lim, D.I. (2007) Effect of ozonated water and chlorine water wash on the quality and microbial de-contamination of fresh-cut carrot shreds.Korean J. Food Preserv., 14, 54-60
Jeong, J.W., Kim, J.H., Kwon, K.H. and Park, K.J. (2006) Disinfection effects of electrolyzd water on strawberry and quality changes during storage. Korean J. Food Preserv., 13, 316-321
Jeong, S.W., Jeong, J.W. and Park. K.J. (1999) Microbial removal effects of electrolyzed acid water on lettuce by washing method and quality changes during storage.Korean J. Food Sci. Technol., 31, 1511-1517