ԍ:D-34-1
^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
 
<ITEM1> \n̖ړI
 
Salmonella<I>L.monocytogenes</I>܂ޗ̎EۂɂpHƉߎ_f̉e𒲂ׂD
 
<ITEM2> \n̖
 
Flow-injection pasteurizerŎEۂC(pH8.32CpH8.66CpH9.0)
 
<ITEM3>
 
Flow-injection pasteurizerŎEۂC(pH8.32CpH8.66CpH9.0)ɋۂڎ킵C56.7C4.1ԎE.
 
<ITEM4>
 
S.enteritidisCS.heidelbergCS.senftenbergC<I>L.monocytogenes</I>
 
<ITEM5>
 
triptic soy agaryуXgvg}CVtriptic soy agar
 
 
 
<ITEM6>
 
ߎ_f݂̑ɂ炸CS.enteritidis 130767.5 logCS.heidelberg ATCC83268.5 logDS.senftenberg ATCC43845͉ߎ_f݂ȂpH 8.321 logCpH 8.662.5 logCpH 95 logłCߎ_f݂ƊepH7.5 logD
 
<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
