ԍF304
^CgFFreezing: an underutilized food safety technology?
ҁFDouglas L. Archer
_-NFInternational Journal of Food Microbiology 90 (2004) 127-138
[ށF
FAJ

̂bc-qnlł́AׂEL̗̂悤ɕ\܂Bij109  10E9

<ITEM1> \nړI\n@
@
Ⓚ͌×Hiۑ̋ZpƂĊpĂBA̋Zp͔̊ϓ_猩āA\ɊpĂƂ͌ȂB
{_ł́AⓀɗ^鏔eAn}̏̔ⓀEɑ΂RvAⓀɗ^_[W̍p@ɂāǍi73̘_jpAɍ㋁߂Ⓚ-ɂĂ̒񌾂B
 
<ITEM2> \n̖\nTvTCY\nyэ̏W@\n@
@
~NA~`A{AAAno[OpeA\[Z[WB
ׂĐHił邪AgA퓙̏ڍׂɂẮAp̘_ɑkyȂΕsȃP[XB
 
<ITEM3> \nΏ۔\n@
@
FuhEہATlAruIA咰ہA{ckXAXeAAJsoN^[AmEBXARNTbL[EBXA|IEBXAԗA[oAAiTLXANXgWEATbJ~PXAWAWAAJW_AQIgEANvgX|WEAVNX|AACAȂ
 
<ITEM4> \n@\nۂ̗L\n|n\n@
@
ϐ̈
-22œA-17.9ŒꂽSalmonella typhimuriuḿA1Nȏo߂ĂA1̋ې̌ꂽłiRaj and Liston, 1961jBl-20̋҂łϐꂽAE𓀂̃TCNɔɎアƂɊώ@ꂽiGeorgala and Hurst, 1963jB
 
<ITEM5> \n\n\nۂ̐\nh΍\n@
@
Ⓚɗ^鏔eł́Aeۂ̗Ⓚɂ鐶cɂāBⓀɑ΂Rvł́Aeۂ̎X̗n}Ⓚh~܂̉eɂEŗ}ɂāBⓀɗ^_[W̍p@ɂẮAXX[p[ILVhEWX^[[ɂڂeɂāBeQlpꂽB
ɍɂāAOqALvƒ҂lⓀ-̂UɂĎꂽB
 
<ITEM6> \nڂƗv|
 
iځj̗Ⓚϐ@iv|jɗ^Ⓚ_[WɊւwp̑ł葽̘_p
 
