Author:
Ono Kazuhiro,Endo Hiroshi,Inatsu Yasuhiro,Miyao Shigeo
Publisher
Japanese Society for Food Science and Technology
Reference32 articles.
1. 2) 尾関由姫恵,倉園貴至,斉藤章暢,岸本 剛,山口正則,市販和風キムチに起因する腸管出血性大腸菌O157 : H7 Diffused Outbreak事例,感染症誌,77,493-498(2003).
2. Survival of Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes in Kimchi
3. Bacterial Control of Cucumbers by Sodium Hypochlorite.
4. Pretreatment Effect of Surfactans for Food on the Disinfection of Shredded Cucumber by Sodium Hypochlorite Solution
5. Effectiveness of Calcium Preparation on Improvement for Shelf-life Period of Food.
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