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生食用カット野菜の細菌汚染
https://doi.org/10.24516/00000322
https://doi.org/10.24516/00000322cc01ea40-43a8-4241-a65e-f15a5d45e75b
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
Namashoku_Shimizu (22.1 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2020-10-31 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 生食用カット野菜の細菌汚染 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Bacterial contamination of fresh cut vegetables for ready-to-eat | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 生食用カット野菜 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 細菌汚染 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 一般生菌 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 大腸菌群 | |||||||||||
| キーワード | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | 黄色ブドウ球菌 | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.24516/00000322 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
清水, 英世
× 清水, 英世
× SHIMIZU, Hideyo
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Bacterial contamination of fresh cut vegetables for ready-to-eat was examined. Welsh onion, onion, carrot, white cabbage, red cabbage and lettuce on the market were used for examinations. In the present study, it was found that fresh cut vegetables examined were contaminated by bacteria at the range from 3.81 log CFU/g to 8.37 log CFU/g on the standard method agar plate "Nissui". Especially, cut Welsh onion on the market was con- siderably contaminated by bacteria at any time. | |||||||||||
| 内容記述 | ||||||||||||
| 内容記述タイプ | Other | |||||||||||
| 内容記述 | Bacterial contamination of fresh cut vegetables for ready-to-eat was examined. Welsh onion, onion, carrot, white cabbage, red cabbage and lettuce on the market were used for examinations. In the present study, it was found that fresh cut vegetables examined were contaminated by bacteria at the range from 3.81 log CFU/g to 8.37 log CFU/g on the standard method agar plate "Nissui". Especially, cut Welsh onion on the market was con- siderably contaminated by bacteria at any time. | |||||||||||
| 書誌情報 |
岐阜市立女子短期大学研究紀要 en : Bulletin of Gifu City Women's College 巻 55, p. 55-57, 発行日 2005 |
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| 出版者 | ||||||||||||
| 出版者 | 岐阜市立女子短期大学 | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 09163174 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN10208264 | |||||||||||
| 論文ID（NAID） | ||||||||||||
| 識別子タイプ | NAID | |||||||||||
| 関連識別子 | 110004476846 | |||||||||||
