Inactivation of Bacillus cereus Spores during Rice Cooking
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概要
- 論文の詳細を見る
The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore was 20°C. The mathematically calculated lethality for the Bacillus spores in rice cooked at 100°C was established to be 25 min, which could be adequately attained during normal rice cooking times of ≥25 min by boiling.
- 社団法人 日本食品科学工学会の論文
- 2004-05-01
著者
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Centeno Edward
Department Of Food Science And Nutrition College Of Home Economics University Of The Philippines
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AZANZA Ma.
Department of Food Science and Nutrition, College of Home Economics, University of the Philippines
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Azanza Ma.
Univ. Philippines Quezon City Phl
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Azanza Ma.
Department Of Food Science And Nutrition College Of Home Economics University Of The Philippines
関連論文
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