Survival of Vegetative Pathogens under Argon Plasma Treatments
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概要
著者
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Shimoda Mitsuya
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Igura Noriyuki
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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Igura N
Kyushu Univ. Fukuoka Jpn
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Igura Noriyuki
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Facultry Of Agriculture Kyushu University
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PUREVDORJ Dambadarjaa
Laboratory of Food Process Engineering, Facultry of Agriculture, Kyushu University
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Purevdorj Dambadarjaa
Laboratory Of Food Process Engineering Facultry Of Agriculture Kyushu University
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Igura Noriyuki
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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SHIMODA Mitsuya
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University
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- 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
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- 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
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- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
- The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger
- Effect of Low-Pressure Carbonation on Heat Inactivation of Yeast and Bacterial Vegetative Cells
- Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating
- Injury of Escherichia coli K12 by Hydrostatic Pressure Treatment with Rapid Decompression
- Swirl-Flow Membrane Emulsification for High Throughput of Dispersed Phase Flux through Shirasu Porous Glass (SPG) Membrane
- The Effect of Low-Pressure Carbonation on the Heat Inactivation of Escherichia coli
- Effect of High Hydrostatic Pressure Combined with pH and Temperature on Glucose/Fructose-Leucine/Lysine/Glutamate Browning Reactions
- Effects of Carbonation with Heating on Germination of Bacillus subtilis Spores
- Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment