1 홍윤희, "이산화염소수 처리가 삼계용 닭의 저온저장 중 미생물학적 변화 및 품질에 미치는 영향" 한국식품저장유통학회 15 (15): 769-773, 2008
2 김현진, "계육의 창상부위에서 분리된 미생물의 동정" 한국식품저장유통학회 17 (17): 301-306, 2010
3 Tamblyn K, "Utilization of the skin attachment model to determine the antibacterial efficacy of potential carcass treatments" 76 : 1318-1323, 1997
4 Kim JM, "Use of chlorine dioxide as a biocide in the food industry" 6 : 33-39, 2001
5 SAS, "The SAS system for windows. Version 8.2"
6 Hong, Yunhee, "Survival of Escherichia coli O157:H7 and Salmonella typhimurium Inoculated on Chicken by Aqueous Chlorine Dioxide Treatment" 한국미생물·생명공학회 18 (18): 742-745, 2008
7 American Public Health Association, "Standard methods for the examination of water and wastewater. 19th ed" American Public Health Association 4-54, 1995
8 Patsias A, "Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: Microbiological, chemical, sensory attributes" 23 : 423-429, 2006
9 Rose N, "Risk factors for Salmonella enterica subsp. Enterica contamination in french broiler-chicken flocks at the end of the rearing period" 39 : 265-277, 1999
10 Arshad N, "Peganum harmala can minimize Escherichia coli infection in poultry, but long-term feeding may induce side effects" 87 : 240-249, 2008
1 홍윤희, "이산화염소수 처리가 삼계용 닭의 저온저장 중 미생물학적 변화 및 품질에 미치는 영향" 한국식품저장유통학회 15 (15): 769-773, 2008
2 김현진, "계육의 창상부위에서 분리된 미생물의 동정" 한국식품저장유통학회 17 (17): 301-306, 2010
3 Tamblyn K, "Utilization of the skin attachment model to determine the antibacterial efficacy of potential carcass treatments" 76 : 1318-1323, 1997
4 Kim JM, "Use of chlorine dioxide as a biocide in the food industry" 6 : 33-39, 2001
5 SAS, "The SAS system for windows. Version 8.2"
6 Hong, Yunhee, "Survival of Escherichia coli O157:H7 and Salmonella typhimurium Inoculated on Chicken by Aqueous Chlorine Dioxide Treatment" 한국미생물·생명공학회 18 (18): 742-745, 2008
7 American Public Health Association, "Standard methods for the examination of water and wastewater. 19th ed" American Public Health Association 4-54, 1995
8 Patsias A, "Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: Microbiological, chemical, sensory attributes" 23 : 423-429, 2006
9 Rose N, "Risk factors for Salmonella enterica subsp. Enterica contamination in french broiler-chicken flocks at the end of the rearing period" 39 : 265-277, 1999
10 Arshad N, "Peganum harmala can minimize Escherichia coli infection in poultry, but long-term feeding may induce side effects" 87 : 240-249, 2008
11 Owusu-Yaw J, "Mutagenicity and identification of the reaction products of aqueous chlorine or chlorine dioxide with l-tryptophan" 55 : 1714-1719, 1990
12 Kyung Bin Song, "Inactivation of Listeria monocytogenes and Campylobacter jejuni in Chicken by Aqueous Chlorine Dioxide Treatment" 한국식품영양과학회 12 (12): 279-283, 2007
13 Yun-Hee Hong, "Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage" 한국식품영양과학회 13 (13): 45-50, 2008
14 Davies RH, "Determination of an effective sampling regime to detect Salmonella enteritidis in the environment of poultry units" 50 : 117-127, 1996
15 Chouliara E, "Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4℃" 24 : 607-617, 2007
16 Park KJ, "Changes in the microflora on the surface of chicken meat during chilled and frozen storage" 37 : 279-286, 1995
17 Kelley T, "Bacterial pathogens and indicators in poultry litter during reutilization" 4 : 366-373, 1995
18 Rand JL, "A field study evaluation for mitigating biofouling with chlorine dioxide or chlorine integrated with UV disinfection" 41 : 1939-1948, 2007