Author:
OKAZAKI Takashi,KAKUGAWA Koji,YONEDA Tatsuo,SUZUKI Kanichi
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference13 articles.
1. Gola, S., Foman, C., Carpi, G., Maggi, A., Cassara. A. and Rovere, P. (1996). Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressures. High Pressure Bioscience and Biotechnology, Sanei Shuppan, Kyoto, pp. 253-259.
2. Oscillatory Compared with Continuous High Pressure Sterilization on Bacillus stearothermophilus Spores
3. Herson, A.C. (1963). Canned Foods: An Introduction to Their Microbiology, 5 th ed., J.A. Churchill, Ltd., London, p 323.
4. Hite, B.H. (1899). The effect of pressure in the preservation of milk. Bull. w. Va. Univ. Agric. Exp. Sta., Morgantown. 58, 15-35.
5. Inukai S. and Matsuda N. (1980). Factors affecting heat resistance of bacterial spores. Kanzume Jihou, 59, 219-224 (in Japanese).
Cited by
25 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献