Skip to main navigation
Skip to search
Skip to main content
Korea University Pure Home
Home
Profiles
Research units
Research output
Press/Media
Search by expertise, name or affiliation
Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature
J. H. Ryu
, Y. Deng, L. R. Beuchat
Research output
:
Contribution to journal
›
Article
›
peer-review
31
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Keyphrases
Escherichia Coli O157
100%
Storage Time
100%
Beef
100%
Water Activity
100%
Dried Beef
100%
Sodium Chloride Content
100%
No Significant Difference
50%
Escherichia Coli 0157
50%
Viable Cells
50%
Osmotic Stress
50%
Control Cell
50%
Dehydration Stress
50%
Cross-protection
50%
Acid Adaptation
50%
Acid Shock
50%
Sodium Chloride Concentration
50%
3% Sodium Chloride
50%
Food Science
Water Activity
100%
Table Salt
100%
Escherichia Coli O157
100%
Storage Time
40%