Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment
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概要
- 論文の詳細を見る
- 2003-03-20
著者
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Shimoda Mitsuya
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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下田 満哉
九州大学大学院農学研究院
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下田 満哉
九州大学大学院農学研究院食品バイオ工学講座
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Hayakawa Isao
Laboratory of Food Technology, Faculty of Agriculture, Kyushu University
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Hayakawa I
New Product Research Laboratories I Daiichi Pharmaceutical Co. Ltd.
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Furukawa S
Kyushu Univ. Fukuoka Jpn
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Furukawa Soichi
Laboratory Of Food Process Engineering Department Of Bioresource And Bioenvironmental Sciences Gradu
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Furukawa Soichi
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Hayakawa Isao
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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OGIHARA HIROKAZU
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource S
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下田 満哉
九大
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SAITA KOJI
Laboratory of Food Process Engineering, Faculty of Agriculture, Kyushu University
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Ogihara Hirokazu
Laboratory Of Microbiology Department Of Food Science And Technology College Of Bioresource Sciences
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Saita Koji
Laboratory Of Food Process Engineering Faculty Of Agriculture Kyushu University
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture 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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