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Studies on utilization of ozone in food preservation, 1: Microbial properties of ozone on various microorganisms suspended in water

1982

Naito, S. | Shiga, I. (Aichi-ken. Food Research Inst., Nagoya (Japan))

AGROVOC Keywords
aspergillus bacillaceae bacillus bacteria dispersions food hygiene foods fungi gases hygiene lactobacillus moulds ozone penicillium physical states plants processing sterilizing symptoms water yeasts
Bibliographic information
Journal of Japanese Society of Food Science and Technology (Japan)
Volume 29 Issue 1 ISSN 0029-0394
Pagination
pp. 1-10
Other Subjects
Plant disease manifestations
Language
Japanese
Note
30 ref.; Summary (En)
Type
Summary
1982-06-15
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