ԍF139
^CgFInactivation kinetics of Listeria monocytogenes in Turkish white cheese during the ripening period.
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sNAŁFJournal of Food Engineering@(2000), 46, 127-131

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<ITEM5> \n\n@
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gREzCg`[Y̒F`[Y͎EۓpĐB@ L.monocytogenesڎ3(10,50,100ml/l)AX^[^[Y2(20ml/lYAYjAuC2(150,200g/l)̑gݍ킹12ob` L.monocytogenesyуX^[^[YȂŉʂ݂̂ςRg[2ob`Av14ob`e2AŐB i\P)
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<ITEM7> \n\n(ԁAۂ̐Ah΍)\n@
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E`[Y̋ۂ̏n̕śAꎟLleBbNXlog(N/N0) = -kt ɏ]ƌȂB@N ͏nt̐cېAN0 ͏ېAk ͕sx萔 (day^-1)B@@܂Aې1/10Ɍ鎞ԂDĺA D = 2.303/kœB
E L.monocytogenesɂāAX^[^[Y`[YDl̕ϒl16.67AỸ`[YDl20.07łAҊԂɗLӍ(P<0.05)B@ېɂĂl̗LӍB@̂Ƃ́AX^[^[Yč`[Y̋ۂ̌x́AỸ`[Y傫ƂB
EX^[^[Y`[YpH4.99-4.66 (4.77)łAỸ`[Ył5.98-5.80(5.87)łB@X^[^[ɂjQʂ́A_̐ɂpH̒ቺRߎ_f̂悤ȑӎY̌ʂłB
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<ITEM8> \nPubMed\n
@
Journal of Food Engineering, 46, 127
 
<PUBMED>

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=search&term=Journal+of+Food+Engineering,+46,+127

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