ԍ:D-34-2
^CgFEffect of pH and hydrogen peroxide on heat inactivation of Salmonella nad <I>Listeria</I> in egg white
MҁFP. M. Muriana
_CNCVolCŁi`jFFood Microbiology, 1997, 14, 11-19
nFtH
 
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Salmonella<I>L.monocytogenes</I>܂ޗ̎EۂɂpHƉߎ_f̉e𒲂ׂD
 
<ITEM2> \n̖
 
Flow-injection pasteurizerŎEۂC
 
<ITEM3>
 
Flow-injection pasteurizerŎEۂCɋۂڎ킵C56.7ŌoIɍ̎.
 
 
<ITEM4>
 
S.enteritidisCS.heidelbergCS.senftenbergC<I>L.monocytogenes</I>
 
<ITEM5>
 
triptic soy agaryуXgvg}CVtriptic soy agar
 
 
 
<ITEM6>
 
<I>L.monocytogenes</I> Scott A56.7EۂłpH 8.22CpH 9.0ƂC<I>L.monocytogenes</I>͎Ԃ8ɂĂCߎ_f݂Ă傫͕ςȂD
 
 
<ITEM7>
 
Food Microbiology, 14, 11
 
<PUBMED>

http://www.ncbi.nlm.nih.gov/htbin-post/Entrez/query?form=4&db=m&Term=Food Microbiology, 14, 11
