ԍ:D-34-3
^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 pasteurizerŎEۂC4ނLot̗
 
<ITEM3>
 
Flow-injection pasteurizerŎEۂC4ނLot̗pH8.32pH8.66CpH9.0ɒC56.7C4.1ԉߎ_f݉ŎEۂ̂̔Sxω.
 
<ITEM4>
 
 
<ITEM5>
 
Sxv
 
 
 
<ITEM6>
 
pH 8.32ł͔Sx7.5`9.9cpsłCpH8.66ł8.2`10.3cpsCpH9.0ł9.0`11.7cpsƂ킸ɑDEۏɂĔSx́C3.5`10 cps(ϖ6 cps)D
 
 
 
<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
