文献
J-GLOBAL ID:201802211577978886
整理番号:18A0466777
新鮮切削過程における微生物種の新鮮なカットコリアンダと同定の除染に及ぼす二酸化塩素の影響【Powered by NICT】
Effect of chlorine dioxide on decontamination of fresh-cut coriander and identification of bacterial species in fresh-cutting process
著者 (6件):
Jiang Li
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Chen Zhouyao
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Liu Lu
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Wang Mian
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Liu Yanyi
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
,
Yu Zhifang
(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
42
号:
2
ページ:
ROMBUNNO.13465
発行年:
2018年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)