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日本食品微生物学会 | 論文
- Comparative Studies of Media for Enumeration and Isolation of Fungi in Foods
- Microbiological Certification for Japanese-style undried Confectionary "Nerikiri" during Storage.
- Effect of Yoghurt Consumption on Fecal Flora and Fecal Metabolites in Healthy Adults
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- Study for Effectiveness of Washing Hand with Various Soaps and Disinfectants.
- Antibacterial Actions of Seasonings and Spices on the Viability of Vibrio parahaemolyticus. I. Co-operation of Soy Sauce and Sawa-wasabi, Ginger or Garlic.:I. Co-operation of Soy Sauce and Sawa-wasabi, Ginger or Garlic
- Behavior of Salmonella Enteritidis in Mayonnaises and Salads Stored at -20.DEG.C..
- Behavior of Salmonella Enteritidis in the Preparation and Storage of Various Western Fresh Cakes.
- Comparison of the Loop-Mediated Isothermal Amplification (LAMP) Method and Conventional Culture Method for the Detection of Campylobacter Species from Retail Chickens
- Construction and Validation of Antibiotic Resistance Escherichia coli O157:H7 Strains for Acidic Foods
- Survival and Recovery of Escherichia coli O157:H7 on Lettuce, Cabbage and Cucumber Treated with Chlorinated Water
- The Investigation of Bacterial Contamination in Fresh-cut Fruits, and the Behavior of Escherichia coli O157:H7 and Salmonella Enteritidis on Fruit Cubes
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- Behavior of Listeria monocytogenes in Ready-to-Eat Seafood Products and Their Inhibition by Sodium Lactate
- Effect of Ingesting Frozen Yoghurt in Combination with Lactosucrose Consumption on the Fecal Microbiota and Fecal Metabolitic Activity in Healthy Adults.
- Studies on Genetic Differentiation of Salmonella Haifa Isolated from Salmonellosis and Chicken Meat by Plasmid Profile
- Bacteriostatic Effect of Biocon®, a Food Preservative of an Aerosol Mixture of Ammonium Bicarbonate, Sodium Chloride and Carbon Dioxide
- Results of Bacterial Contamination of Commercial Raw Fish and Shellfish in Tama, Tokyo(1986-1996).
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- Distribution of Motile Aeromonas in Raw Meat and Phage typing of the Isolate