ԍ:D-107-4
^CgFGrowth and destruction of Salmonella typhimurium in egg white foam products cooked by microwaves
MҁFRuth E. Baldwin
_CNCVolCŁi`jFApplied Microbiology, 1968, 16, 1929-1934
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(1)Foam pies̒S.typhimuriumłւ̃}CNEG[ủeC
(2)ÕpCłS.typhimurium̏C
(3)form piesS.typhimuriumւpHƓZx̉e𒲂ׂD
 
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Chocolate foam pieClemon foam pie
 
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S.typhimurium
 
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pH 7.33.7S.typhimurium܂TSB(̔Zx0%C35%C37%)33ɕۑoIS.typhimurium̏DSalmonella countBrilliant Green agarCtotal countTrypticase soy agargp
 
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pH 7.3ł́Cǂ̓Zxł24Ԍɖ炩ɋۂBČقڂ̋ېێD܂TSBƊ܂܂ȂTSBł͋ېɍBpH 3.7ł́CZx37%0Ԗڂő薾炩ɋېȂB24Ԗڂł35%ېłȂB48Ԗڂɂ0%Lactose brothőOۂ@łۂ͊mFłȂB܂TSB48Ԗڂ܂SalmonellavoB
 
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Applied Microbiology, 16, 1929
 
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http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=Applied Microbiology, 16, 1929

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D-107-4L1.gif
