文献
J-GLOBAL ID:201702234425052701
整理番号:17A1020903
異なる温度で貯蔵中の包装内殺菌チルド食品の安全性を改善するためのハードルとしてのヘッドスペース酸素【Powered by NICT】
Headspace oxygen as a hurdle to improve the safety of in-pack pasteurized chilled food during storage at different temperatures
著者 (6件):
Munoz Nydia
(Biological Systems Engineering Department, Washington State University, PO Box 646120, Pullman, WA 99164-6120, USA)
,
Bhunia Kanishka
(Biological Systems Engineering Department, Washington State University, PO Box 646120, Pullman, WA 99164-6120, USA)
,
Zhang Hongchao
(Biological Systems Engineering Department, Washington State University, PO Box 646120, Pullman, WA 99164-6120, USA)
,
Barbosa-Canovas Gustavo V.
(Biological Systems Engineering Department, Washington State University, PO Box 646120, Pullman, WA 99164-6120, USA)
,
Tang Juming
(Biological Systems Engineering Department, Washington State University, PO Box 646120, Pullman, WA 99164-6120, USA)
,
Sablani Shyam
(Biological Systems Engineering Department, Washington State University, PO Box 646120, Pullman, WA 99164-6120, USA)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
253
ページ:
29-35
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)