文献
J-GLOBAL ID:201302277881498916
整理番号:13A0409302
ジピコリン酸の放出-高圧熱殺菌プロセス中のかん菌属芽胞の律速段階
The release of dipicolinic acid - The rate-limiting step of Bacillus endospore inactivation during the high pressure thermal sterilization process
著者 (7件):
REINEKE Kai
(Dep. of Food Biotechnology and Food Process Engineering, Technische Universitaet Berlin, Berlin, DEU)
,
REINEKE Kai
(Quality and Safety of Food and Feed, Leibniz Inst. for Agricultural Engineering (ATB), Potsdam, DEU)
,
SCHLUMBACH Karl
(Dep. of Food Biotechnology and Food Process Engineering, Technische Universitaet Berlin, Berlin, DEU)
,
BAIER Daniel
(Dep. of Food Biotechnology and Food Process Engineering, Technische Universitaet Berlin, Berlin, DEU)
,
MATHYS Alexander
(Dep. of Food Biotechnology and Food Process Engineering, Technische Universitaet Berlin, Berlin, DEU)
,
MATHYS Alexander
(German Inst. of Food Technologies, Quakenbrueck, DEU)
,
KNORR Dietrich
(Dep. of Food Biotechnology and Food Process Engineering, Technische Universitaet Berlin, Berlin, DEU)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
162
号:
1
ページ:
55-63
発行年:
2013年03月01日
JST資料番号:
A0434C
ISSN:
0168-1605
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)