Bari Md. | Food Hygiene Team National Food Research Institute
スポンサーリンク
概要
Food Hygiene Team National Food Research Institute | 論文
- Effect of Transient Temperature Shift-up on the Growth of Aerobic Bacteria, Coliform and Listeria monocytogenes on Cut-cabbage during Storage
- Biopreservation of Kamaboko (Steamed Surimi) Using Piscicolin KH1 Produced by Carnobacterium maltalomaticum KH1
- Effectiveness of Stable Ozone Microbubble Water on Reducing Bacteria on the Surface of Selected Leafy Vegetables
- Application of Acidified Sodium Chlorite Prewashing Treatment to Improve the Food Hygiene of Lightly Fermented Vegetables