Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma.
- DOI
- 10.1177/10820132261483892
- Published
- 2026 Sep 19
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/10820132261483892,
title = {Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma.},
author = {Hong HS and Jeon EB and Cho SR and Park SY},
year = {2026},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/10820132261483892},
url = {https://doi.org/10.1177/10820132261483892}
}RIS
TY - JOUR TI - Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma. AU - Hong HS AU - Jeon EB AU - Cho SR AU - Park SY PY - 2026 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/10820132261483892 UR - https://doi.org/10.1177/10820132261483892 ER -
APA
HS, H., EB, J., SR, C., & SY, P. (2026). Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma.. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261483892
Source records
- pubmed · retrieved 2026-09-25T06:34:16.475Z