Art
J-GLOBAL ID：200902185063995608
Reference number：97A0267308
Shelf Life Extension of Chicken Meat by γ-Irradiation and Microflora Changes.
ガンマ線照射による鶏肉のシェルフライフ延長とミクロフローラ変化
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Author (3)：
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Material：
Volume：
2
Issue：
4
Page：
242-245
Publication year：
Nov. 1996
JST Material Number：
L2827A
ISSN：
1341-7592
Document type：
Article
Article type：
原著論文
Country of issue：
Japan (JPN)
Language：
ENGLISH (EN)
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Raw meat quality and treatments
, Food irradiation
Reference (12)：
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Buchanan, R.E. and Gibbons, N.E. (Eds.) (1974). “Bergey's Manual of Determinative Bacteriology,” 8th Ed., Williams and Wilkins, Baltimore.
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Cowan, S.T. and Steel, K.J. (1974). “Identification of Medical Bacteria,” 2nd Ed., Cambridge University Press, Cambridge.
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Food & Drug Administration (1976). “Bacteriological Analytical Manual for Foods,” 4th Ed., Association of Official Analytical Chemists, Washington, DC.
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Ito, H. and Sato, T. (1973). Changes in the microflora of Vienna sausages after irradiation with gamma-rays and storage at 10°C. Agric. Biol. Chem., 37, 233-242.
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Ito, H. and Iizuka, H. (1978). Effect of gamma-irradiation to prevent the spoilage of retainer type Kamaboko. Nippon Shokuhin Kogyo Gakkaishi, 25, 14-21 (in Japanese).
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Terms in the title (4)：
Terms in the title
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