ԍF212
^CgFSpatial pH distribution during ripening of Camembert cheese.
M^CgFJ}x[`[YnɂpH̋ԓIz
ҁFLiu S, Puri V M
sNAŁFTransactions of the ASAE (2005), 48, 279-285

̂bc-qnlł́AׂEL̗̂悤ɕ\܂Bij109  10E9

<ITEM1> \n̖ړI\n@
@
J}x[`[Y̏npH𑪒肵̋ԓIz߂
@
<ITEM2> \n̖\n@
@
J}x[`[Y
@
<ITEM3> \nTvTCY\nyэ̏W@\n@
@
pH̑ʒu͐}2̒ʂ
 
@
<ITEM4> \n̐\n@
@
pHӏ́A1Zbg1152ӏA3Zbg3456ӏ
@
<ITEM5> \n\n@
@
pH
@
<ITEM6> \n@\n(B̗L|n|n̉x)\n@
@
J}x[`[Y̐EEPZbgɂ3ob`Av3Zbg̃`[Y𐻑B
1j23L̎Eۓ33ɉA0.68/̃X^[^[J`[0.025/P.candidumBX^[^[͎ŝ̍X^[^[gpB@2j33PԐÒuA͉550IMCU/̃lbg0.28/L̊ŉ\ɍB@3jlbgY7525ɃJbeBOBX蝘aȂ30ԐÒuB@4jJ[h𒼌a108100̃XeX[hɐŖtԂɓB0.5Ԃ̓ɃzG[rAJ[h̍32ɌBɂPԔrɃ`[YubNtɂB@5jzG[rAnti25%@/j45ԐZЂĉB@6j`[YJ[hi20Ax60%jŁA1.5ԊBŁAx93}1%AC13}1̒14ԒuBŌ7}1Ax85}1%3TԏnB
 
pH̃fUC
S3Zbg̃`[YgpB1ZbgɂRob`̃J}x[`[Y𐻑B1ob`8̃`[YȂA8̑ɓĂB1͒a10832̉~`B`[Y120Őؒf3ZNVɕB120ꂽfʂPZNVɂ16pH|Cgi}2jݒB@@S̑͐}3QƁB
pH̑
 
pH̓KXdɑ@Accmet AR15@[^[gpBMmۂ߁ALu[gɂ͂RpHɏՉtgpB
`[Yn1A5A10A15A20A25A30A35pH𑪒B
@
<ITEM7> \n\n(ԁAۂ̐Ah΍)\n@
@
Ee|CgpH͏n̓ɑ΂ėLӂȍ(P<0.05)B
E`[Ỹgbv̈ƒꕔ̈pH́ÅԂ̗̈荂B܂A\ʗ̈pH͒S荂B
E`[Y̏nɔpH͂Ə㏸čsA3Zbg̕pH́A1ڂŖ4.5A35ڂŖ7.5łB̏㏸͓_JrɎg邱Ƃђ`ƒEA~m̍ŏIYƂăAjAo邽߂łB
EZbgɂāAeob`eZNVԂpH̗LӍ͖B@܂ZbgԂɂĂLӍ͖B
E1ځA20ځA35ڂ3vbgƓvbg}B(}5j@
E{ő肵pHĺAJA}x[`[YnpH̕z\ʉꂽwf̓WJɗp邱Ƃo悤BɃRs[^[ɂ\IfƋāAJ}x[`[Yn L.monocytogenes̑B␶c\ł邩mȂB
@
<ITEM7> \nPubMed\n
@
Transactions of the ASAE , 48, 279
 
<PUBMED>

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=search&term=Transactions+of+the+ASAE,+48,+279


