Effect of CO-flushed Packaging on Quality of Pink Shrimp Contaminated with Vibrio parahaemolyticus

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概要

• 論文の詳細を見る
• 日本包装学会の論文

著者

• Makino Yoshio

  Graduate School Of Agric. And Life Sciences The University Of Tokyo

• Oshita Seiichi

  Graduate School Of Agric. And Life Sciences The University Of Tokyo

• Ito Yuki

  Graduate School Of Agricultural And Life Sciences The University Of Tokyo

関連論文

• Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models
• Dynamic State of Water and Cell Membrane Permeability of Spinach Leaf during Storage
• Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration
• Mathematical Analysis for Growth Depression of Vibrio parahaemolyticus in Shrimp under a High Carbon Dioxide Atmosphere
• Effect of CO-flushed Packaging on Quality of Pink Shrimp Contaminated with Vibrio parahaemolyticus
• Influence of Aluminum Oxide on Estimation of Chlorpyrifos Dried on Apple Skin using UV Spectral Reflectance
• Influence of Aluminum Oxide on Estimation of Chlorpyrifos Dried on Apple Skin using UV Spectral Reflectance
• Oxygen Consumption by Fruits and Vegetables

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