Art
J-GLOBAL ID：200902100413409523   Reference number：97A0877667

Microbiological control by baking calcium. ( National Food Research Institute, The Ministry of Agriculture, Forestry and Fisheries S ).

焼成カルシウムによる微生物制御 (農林水産省食品総合研究所S)
Author (2)：
ISSHIKI KENJI

About ISSHIKI KENJI

(食品総研)

About 食品総研

, 
TOKUOKA KEIKO

About TOKUOKA KEIKO

(食品総研)

About 食品総研


Material：
食品研究成果情報

About 食品研究成果情報


Issue： 9  Page： 6-7  Publication year： Aug. 1997 
JST Material Number： J0247A  ISSN： 0915-6186  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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calcium preparation

About calcium preparation

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
MIC(concentration)

About MIC(concentration)

,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food additives 
(FJ10020H)

About Food additives

,  Influence on microorganisms 
(EE05020V)

About Influence on microorganisms

Terms in the title (7)：
Terms in the title
Keywords automatically extracted from the title.
焼成

About 焼成

, 
カルシウム

About カルシウム

, 
微生物

About 微生物

, 
農林水産省

About 農林水産省

, 
食品

About 食品

, 
総合

About 総合

, 
研究所

About 研究所


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