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      계육의 보존성에 관한 연구 = A Study on Preservation of Chicken Products

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      https://www.riss.kr/link?id=A75022162

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      참고문헌 (Reference)

      1 "실무 식품위생학" 진로연구사. 190-192, 2003

      2 "肉製品の 鮮度保持と測定" 1975

      3 "Use of the 2-thiobarbituric acid agent to measure rancidity in frozen pork" 326-330, 1954

      4 "Studies on the prolonging of Kimchi fermentation by adding chitosan" 17 (17): 60-65, 2004

      5 "Studies on the flavor of meats Formation and degradation of inosinic in meats" 1965

      6 "Quality evaluation of refrigerated chicken wings treated with organic acids" 23 : 327-335, 2000

      7 "Physicochemical quality and Gram negative bacteria in refrigerated chicken legs treated with trisodium phosphate and acetic acid" 9 : 218-221, 2000

      8 "Microbiological and sensory evaluations of refrigerated chicken in summer" 16 (16): 16-20, 2001

      9 "Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate during retail and refrigerated storage" 27 (27): 189-195, 2000

      10 "Microbiological and physical quality of refrigerated chicken legs treated with acetic acid" 7 : 13-17, 1998

      1 "실무 식품위생학" 진로연구사. 190-192, 2003

      2 "肉製品の 鮮度保持と測定" 1975

      3 "Use of the 2-thiobarbituric acid agent to measure rancidity in frozen pork" 326-330, 1954

      4 "Studies on the prolonging of Kimchi fermentation by adding chitosan" 17 (17): 60-65, 2004

      5 "Studies on the flavor of meats Formation and degradation of inosinic in meats" 1965

      6 "Quality evaluation of refrigerated chicken wings treated with organic acids" 23 : 327-335, 2000

      7 "Physicochemical quality and Gram negative bacteria in refrigerated chicken legs treated with trisodium phosphate and acetic acid" 9 : 218-221, 2000

      8 "Microbiological and sensory evaluations of refrigerated chicken in summer" 16 (16): 16-20, 2001

      9 "Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate during retail and refrigerated storage" 27 (27): 189-195, 2000

      10 "Microbiological and physical quality of refrigerated chicken legs treated with acetic acid" 7 : 13-17, 1998

      11 "Microbiological and other characteristics of chicken breast meat following electron-beam and sous-vide treatments" 1992

      12 "Microbial growth on plate beef during extended storage after washing and sanitizing" 1979

      13 "Mechanical properties of chitosan film Effect of solvent acid" 1982

      14 "Manufacturing technigues and development trends of chitin, chitosan and oligosaccharides(in Korean)." 2 (2): 66-90, 1997

      15 "Low-dose gamma irradiation and refrigeration to extend shelf life of aerobically packed fresh beef round" 1993

      16 "JT Chlorination of water used for poultry processing" 9 : 129-, 1968

      17 "JJ Problems associated with commercial lamb washing in Ireland" 211-, 1982

      18 "J Acids as poultry meat preservatives" 44 : 582-, 1965

      19 "Improvement of shelf-life and wholesomeness of ground beef by irradiation 1" 1992

      20 "Improved procedures for meat sanitation" 1968

      21 "Hygiene bei der schlachtung von schweinen Die verwendung eines infrarotunnels in der schlachtsrasse" 1977

      22 "Food industrial applications of chitin and chitosan(in Korean)." 2 (2): 43-59, 1997

      23 "Evaluation of a prototype beef carcass washer in a commerical plant" 1981

      24 "Effect of storage properties of pork dipped in chitosan solution" 32 (32): 519-525, 2003

      25 "Effect of lactic acid treatment on microorganism and sensory characteristics in chickens" 13 (13): 1997

      26 "Effect of carbon dioxide on growth of meat spoilage bacteria" 1980

      27 "DK Bacterial effectiveness of the three chlorine sources used in beef carcass washing" 42-, 1976

      28 "Beef carcass washing to reduce bacterial contamination" 1974

      29 "Antitumor antibacterial and calcium absorption acceleration effects of chitosan oligosaccharides prepared by using ultrafilteration membrane enzyme reactor(in Korean)." 60-78, 1997

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      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 유지 (재인증) KCI등재
      2017-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2013-01-01 평가 등재 1차 FAIL (등재유지) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2007-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2006-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2005-01-01 평가 등재후보학술지 유지 (등재후보1차) KCI등재후보
      2003-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.55 0.55 0.67
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.74 0.76 1.104 0.11
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