文献
J-GLOBAL ID:201702217980844128
整理番号:17A1501482
in vitro及び冷蔵真空包装した調理ソーセージ中の生物活性化合物を組み込んだ新規ポリ乳酸ベースナノ複合材料の抗菌評価【Powered by NICT】
Antimicrobial evaluation of novel poly-lactic acid based nanocomposites incorporated with bioactive compounds in-vitro and in refrigerated vacuum-packed cooked sausages
著者 (6件):
Rezaeigolestani Mohammadreza
(Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran 14155-6453, Iran)
,
Misaghi Ali
(Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran 14155-6453, Iran)
,
Khanjari Ali
(Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran 14155-6453, Iran)
,
Basti Afshin Akhondzadeh
(Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran 14155-6453, Iran)
,
Abdulkhani Ali
(Department of Wood and Paper Science and Technology, Faculty of Natural Resources, University of Tehran, Karaj, Iran)
,
Fayazfar Samira
(Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran 14155-6453, Iran)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
260
ページ:
1-10
発行年:
2017年
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)