文献
J-GLOBAL ID:201702264384500193
整理番号:17A0409408
調理済みソーセージに関連した食品媒介微生物に対するナイシンを含浸したコラーゲンケーシングの抗菌活性【Powered by NICT】
Antimicrobial activity of collagen casing impregnated with nisin against foodborne microorganisms associated with ready-to-eat sausage
著者 (5件):
Batpho Kasirin
(Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand)
,
Boonsupthip Waraporn
(Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand)
,
Boonsupthip Waraporn
(Center for Advanced Studied Agriculture and Food, Kasetsart University, Bangkok 10900, Thailand)
,
Rachtanapun Chitsiri
(Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand)
,
Rachtanapun Chitsiri
(Center for Advanced Studied Agriculture and Food, Kasetsart University, Bangkok 10900, Thailand)
資料名:
Food Control
(Food Control)
巻:
73
号:
PB
ページ:
1342-1352
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)