Preliminary Examination of Allyl Isothiocyanate Vapor for Food Preservation

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概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1992-09-23

著者

• Isshiki Kenji

  National Food Research Institute

• Isshiki K

  National Food Res. Inst. Ibaraki Jpn

• Tokuoka Keiko

  National Food Research Institute

• MORI Risaburo

  The Green Cross Corporation

• CHIBA Saiko

  Aomori Agricultural Product Processing Center

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• Analysis of Rice Proteins of Transgenic Rice Resistant to Rice Stripe Virus
• Effects of Food Ingredients on Inactivation of Escherichia coli by Hydrostatic Pressure Treatment with the Addition of Allyl Isothiocyanate
• Comparison of Traditional Culture Method with DOX System for Detecting Coliform and Escherichia coli from Vegetables
• Preliminary Examination of Allyl Isothiocyanate Vapor for Food Preservation

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