Evaluation of the Dynamics of Microbiological Quality in Lightly Pickled Napa Cabbages During Manufacture-Reference-Cited by-同舟云学术

Evaluation of the Dynamics of Microbiological Quality in Lightly Pickled Napa Cabbages During Manufacture

Published:2015-04-16 Issue:4 Volume:35 Page:458-465
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Masuda Kazuya¹,Yamamoto Shiori¹,Kubota Kunihiro²,Kurazono Hisao³,Makino Sou-ichi⁴,Kasuga Fumiko²,Igimi Shizunobu¹,Asakura Hiroshi¹

Affiliation:

1. Division of Biomedical Food Research; National Institute of Health Sciences; Kamiyoga 1-18-1 Setagaya-ku Tokyo 158-8501 Japan

2. Division of Safety Information on Drugs, Foods and Chemicals; National Institute of Health Sciences; Kamiyoga 1-18-1 Setagaya-ku Tokyo 158-8501 Japan

3. Department of Animal and Food Hygiene; Obihiro University of Agriculture & Veterinary Medicine; Obihiro Hokkaido Japan

4. Department of Domestic Science; Kyoto Seibo College; Fushimi-ku Kyoto Japan

Funder

Ministry of Health, Labour, and Welfare, Japan

Japan Society for Promotion of Science

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12195/fullpdf

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