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焼肉調理における腸管出血性大腸菌の生残の解析
https://tokyo-kasei.repo.nii.ac.jp/records/11763
https://tokyo-kasei.repo.nii.ac.jp/records/1176303664dc5-b14f-467c-b2f2-fe9f7a5479af
Item type | 学術雑誌論文 / Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2016-04-11 | |||||
タイトル | ||||||
タイトル | 焼肉調理における腸管出血性大腸菌の生残の解析 | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 焼肉 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 腸管出血性大腸菌 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 二次汚染 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 生残 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Japanese barbecue | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | enterohemorrhagic Escherichia coli | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | cross-contamination | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | survival | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 家政学・生活科学 | |||||
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 | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||
その他のタイトル | ||||||
その他のタイトル | Analysis of Survival of Enterohemorrhagic Escherichia coli in the Steps during Cooking on a Japanese Barbecue | |||||
タイトルヨミ | ||||||
その他のタイトル | ヤキニク チョウリ ニオケル チョウカン シュッケツセイ ダイチョウキン ノ セイザン ノ カイセキ | |||||
著者 |
大塚, 佳代子
× 大塚, 佳代子× 小林, 直樹× 森田, 幸雄× 宮坂, 次郎× 和栗, 敦× 楠原, 一× 工藤, 由起子 |
|||||
著者別名 |
Ohtsuka, Kayoko
× Ohtsuka, Kayoko× Kobayashi, Naoki× Morita, Yukio× Miyasaka, Jiro× Waguri, Atsushi× Kusuhara, Hajime× Hara-Kudo, Yukiko |
|||||
著者ヨミ |
オオツカ, カヨコ
× オオツカ, カヨコ |
|||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 00156426 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00117741 | |||||
書誌情報 |
食品衛生学雑誌 巻 55, 号 2, p. 79-87, 発行日 2014-04 |
|||||
出版者 | ||||||
出版者 | 日本食品衛生学会 | |||||
東京家政大学十進分類表 | ||||||
内容記述タイプ | Other | |||||
内容記述 | K35 |