文献
J-GLOBAL ID:201702274234989055
整理番号:17A0312530
大腸菌O157:H7の不活性化における差異:反復高圧加工処理と低温貯蔵後の牛挽肉中のH7株【Powered by NICT】
Differences in inactivation of Escherichia coli O157:H7 strains in ground beef following repeated high pressure processing treatments and cold storage
著者 (3件):
Zhou Yijing
(Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA)
,
Karwe Mukund V.
(Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA)
,
Matthews Karl R.
(Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA)
資料名:
Food Microbiology
(Food Microbiology)
巻:
58
ページ:
7-12
発行年:
2016年09月
JST資料番号:
A0012B
ISSN:
0740-0020
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)