A Study on Commercial Sterility of Cooked Rice Packed Under Semi-aseptic Condition from the Viewpoint of Cooking Condition-Reference-Cited by-同舟云学术

A Study on Commercial Sterility of Cooked Rice Packed Under Semi-aseptic Condition from the Viewpoint of Cooking Condition

Author:

SAKUMA Kinya¹,KATODA Haruhiko¹,FUKAYA Tetsuya²,JOH Toshio³,ITO Akira³,WATANABE Atsuo⁴

Affiliation:

1. Nitto Alment Corporation

2. Kagome Corporation Research Institute

3. Graduate School of Science and Technology, Niigata University

4. Membrane & separation Research Circle of food (MRC)

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

Reference32 articles.

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3. [3] 影山源三郎; “HACCP管理による加工米飯の製造システムと品質保証”, 石谷孝佑, 江川和徳, 横山理雄, サイエンスフォーラム, 1995, pp. 203-225

4. [4] “缶・びん詰, レトルト食品製造流通基準 (GMP) マニュアル”, (社) 日本缶詰協会編, (社) 日本缶詰協会研究所, 1992, pp. 141-143

5. [5] 山口尹通; “レトルト食品”, 岸本昭監修, 光琳, 1996, pp. 36-57

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