Art
J-GLOBAL ID：200902000124817201   Reference number：81A0369984

きざみづけ製造過程の混入微生物の抑制 VII エタノールの殺菌作用に対する加温効果

Author (2)：
KIKUCHI KUSUO

About KIKUCHI KUSUO

(新潟県食品研)

About 新潟県食品研

, 
WAKABAYASHI AKIRA

About WAKABAYASHI AKIRA

(新潟県食品研)

About 新潟県食品研


Material：
新潟県食品研究所研究報告  (Report of the Food Research Institute Niigata Prefecture)

About 新潟県食品研究所研究報告


Issue： 18  Page： 23-25  Publication year： Mar. 25, 1981 
JST Material Number： Z0194A  ISSN： 0369-5719  CODEN： NSKEAR  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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pickled product

About pickled product

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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ethanol

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food contamination 
(FJ01053P)

About Food contamination

,  Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
製造過程

About 製造過程

, 
混入

About 混入

, 
微生物

About 微生物

, 
エタノール

About エタノール

, 
殺菌作用

About 殺菌作用

, 
加温

About 加温


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