食品の殺菌手法-原理・特徴・現状・課題(14) : 物理的手法(5)食品の電磁波殺菌その2. 赤外線殺菌  [in Japanese] Sterilization Procedures of Foods - Principle, Characteristics, Present Situation and Subjects (14) : Physical Procedures (5) - Electromagnetic Sterilization of Foods (Part 2) : Infrared Disinfection  [in Japanese]

Author(s)

Journal

  • 防菌防黴 = Journal of antibacterial and antifungal agents

    防菌防黴 = Journal of antibacterial and antifungal agents 37(5), 377-383, 2009-05-10

    日本防菌防黴学会

References:  48

Cited by:  2

Codes

  • NII Article ID (NAID)
    10024948537
  • NII NACSIS-CAT ID (NCID)
    AN00224774
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    03855201
  • NDL Article ID
    10309983
  • NDL Source Classification
    ZR5(科学技術--生物学--菌類・微生物)
  • NDL Call No.
    Z18-1164
  • Data Source
    CJP  CJPref  NDL 
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