Art

J-GLOBAL ID：200902240475241463   Reference number：04A0662363

Viable Bacterial Counts on Fresh-cut Salads and Bactericidal Effect of Electrolyzed Acidic Water

市販サラダの生菌数ならびに強酸性電解水による殺菌効果

Author (5)： ACHIWA N (HOSHIZAKI ELECTRIC CO., LTD., Aichi) ,  KATAYOSE M (HOSHIZAKI ELECTRIC CO., LTD., Aichi) ,  YOSHIDA K (HOSHIZAKI ELECTRIC CO., LTD., Aichi) ,  KUSAKARI S (Food and Environmental Sci. Res. Center of Osaka Prefecture, Osaka) ,  ABE K (Osaka Prefecture Univ., Osaka)
Material： 日本食品保蔵科学会誌  (Food Preservation Science)
Volume： 30  Issue： 4  Page： 185-190  Publication year： Jul. 30, 2004 
JST Material Number： Z0775A  ISSN： 1344-1213  CODEN： NSHKCW  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *salad ,...

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JST classification (1)： Food hygiene in general  (FJ01051H)

Reference (17)：

• Ministry of Health, Labor and Welfare's website. http://www.mhlw.go.jp/topics/syokuchu/. 2003
• IMAI, C. Sanitation Control and HACCP for Delicatessen. 1997, 22-25
• IMAI, C. Sanitation Control and HACCP for Delicatessen. 1997, 47-49
• Ministry of Health, Labor and Welfare's Notification. 2002
• ACHIWA, N. Efficacy of Electrolyzed Acidic Water for Disinfection and Quality Maintenance of Fresh-cut Cabbage. J. Food Preservation Sci. 2003, 29, 6

Terms in the title (4)： サラダ ,  生菌数 ,  強酸性電解水 ,  殺菌効果