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Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat | 論文
- Effect of Temperature on Solubility of Wheat Gluten Heat Treated under Stress Pressure
- 食品加工における高圧利用の新展開(第11回)瞬間除圧殺菌法
- 高圧殺菌は静水圧から動圧への変換だ!
- Inactivation of Vegetative Bacteria in a Liquid Medium by Gas Plasma under Atmospheric Pressure
- Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature
- Survival of Vegetative Pathogens under Argon Plasma Treatments
- Effects of Nonthermal Processes on the Inactivation of Microorganisms and Antioxidants in Minimally Processed Vegetables
- 一時的カーボネーションによる液状食品の殺菌及び酵素失活
- Biofilm formation by Escherichia coli in hypertonic sucrose media(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- High-Hydrostatic-Pressure Treatment Impairs Actin Cables and Budding in Saccharomyces cerevisiae (MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- High Hydrostatic Pressure Treatment Impairs AcrAB-TolC Pump Resulting in Differential Loss of Deoxycholate Tolerance in Escherichia coli(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
- Estimation of the Biofilm Formation of Escherichia coli K-12 by the Cell Number(Environmental Biotechnology)
- High Pressure Carbon Dioxide Decreases the Heat Tolerance of the Bacterial Spores
- Fosmidomycin Resistance in Adenylate Cyclase Deficient (cya) Mutants of Escherichia coli(Microbiology & Fermentation Technology)
- Effect of High Pressure Gaseous and Supercritical Carbon Dioxide Treatments on Bacterial Spores
- Effect of Repeated Pressure Treatment on Breakdown of Clumps of Bacterial Spores
- Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment
- Effect of CO2 Flow Rate on Enzyme Inactivation by Continuous Method with Microbubbles of Supercritical Carbon Dioxide
- Volatile compounds of human milk
- Off-flavor in Milk from the Cows Feeded with Swinecress (Coronopus didymus)