Art

J-GLOBAL ID：200902291408753305   Reference number：04A0338322

Effects of Storage Time and Temperature after Inoculation on Bacterial Reduction of Fresh-cut Cabbage Treated with Electrolyzed Water.

電解水によるカットキャベツの殺菌処理に及ぼす接種後の保持時間と温度の影響

Author (4)： ACHIWA N (HOSHIZAKI ELECTRIC CO., LTD., Aichi) ,  KATAYOSE M (HOSHIZAKI ELECTRIC CO., LTD., Aichi) ,  KUSAKARI S (Agricultural, 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： 2  Page： 69-75  Publication year： Mar. 31, 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： *cabbage ,...

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JST classification (1)： Vegetables and processed vegetable products  (FJ11020O)

Reference (23)：

• Ministry of Health, Labor and Welfare. Notification. 2002, 212
• IWASAWA, A. The Influence of pH on Bactericidal Effects of Strong Acidic Electrolyzed Water. J. Antibact. Antifung. Agents. 2002, 30, 635
• SHIBA, A. Electrolyzed Acidic Water in Dental Field. J. Antibact. Antifung. Agents. 1999, 27, 477
• TAKESHITA, A. Efficacy of Hand-Washing with Electrolyzed Water after Nursing Care. J. Antibact. Antifung. Agents. 2001, 29, 621
• OTOGURO, K. Hand Disinfectant Activities of Two Kind of Electrolyzed Acid Aqueous Solutions by Globe Juice Method. J. Soc. of Environ. Infections. 1996, 11, 117

Terms in the title (5)： 電解水 ,  キャベツ ,  殺菌処理 ,  接種 ,  保持時間