Zobrazeno 1 - 10
of 17
pro vyhledávání: '"鶏肉"'
Publikováno v:
動物研究 = Studies in animals. 3:1-14
本総説ではHACCPの歴史的な経緯および諸外国と日本における導入の進捗状況を紹介し、これまで我々が取り扱ってきたC属菌とL属菌による鶏肉汚染の現状とHACCPの関連について概説した。H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::955a12d07444959a0a4efbe657b2e944
http://id.nii.ac.jp/1678/00000038/
http://id.nii.ac.jp/1678/00000038/
Publikováno v:
New Food Industry. 63(3):201-209
Background and Purpose: Recently, increasing interest has been focused on food loss, such as non-standard products in food manufacturing plants, and their reuse in Japan. Food loss that occurs during the egg-roasting process can be possibly used as a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::3bfa8338fc8fcfd4e1b91a0b1a9ab495
http://hdl.handle.net/10659/00007428
http://hdl.handle.net/10659/00007428
Publikováno v:
別府大学短期大学部紀要. 39:57-61
家庭内の食中毒リスクマネージメント確立のために調理用まな板に対する熱湯消毒の効果を確認した。実験は調理モデルを作成し，使用したまな板から調理段階（調理前，調理前の熱湯
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::02479023dc65fbfdf9485d0c61d72275
http://repo.beppu-u.ac.jp/modules/xoonips/detail.php?id=tk03906
http://repo.beppu-u.ac.jp/modules/xoonips/detail.php?id=tk03906
Publikováno v:
琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus. 59:19-23
Chewing and swallowing problems can be life threatening for elderly persons. Bits of food and liquid will be aspirated or drawn into the lungs, because the muscles of mouth and throat may no longer be working properly. Other factors contributing to d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::153631ed5f1a70f72a2dbc3e31869626
http://hdl.handle.net/20.500.12000/26559
http://hdl.handle.net/20.500.12000/26559
Publikováno v:
琉球大学農学部学術報告. (59):19-23
Chewing and swallowing problems can be life threatening for elderly persons. Bits of food and liquid will be aspirated or drawn into the lungs, because the muscles of mouth and throat may no longer be working properly. Other factors contributing to d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::923fec7c937555c0b4cf778baf5ab208
https://u-ryukyu.repo.nii.ac.jp/records/2007453
https://u-ryukyu.repo.nii.ac.jp/records/2007453
Publikováno v:
食品加工および資材の新知識 = New Food Industry. 54(1):43-49
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::74876483ea3febbab2d6f7661a98ba99
http://hdl.handle.net/10659/2959
http://hdl.handle.net/10659/2959
Publikováno v:
椙山女学園大学研究論集 自然科学篇. 41:121-130
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::a7d458dd173abfad2b3ab9aa51ce19a8
http://id.nii.ac.jp/1454/00001428/
http://id.nii.ac.jp/1454/00001428/
Publikováno v:
教育実践総合センター研究紀要. 28:97-104
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::f2b9679fbcda92ec214d3e3441a5a52b
https://petit.lib.yamaguchi-u.ac.jp/16846
https://petit.lib.yamaguchi-u.ac.jp/16846
Publikováno v:
神戸女子大学家政学部紀要. 38:71-76
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::d8ce6a33fbd9d19f6d55da84bccd58ad
https://suica.repo.nii.ac.jp/records/2310
https://suica.repo.nii.ac.jp/records/2310
Publikováno v:
大阪教育大学紀要 第II部門 : 社会科学・生活科学. 50(1):1-6
鶏生肉を切断後,調理器具を洗浄した際のスポンジの汚染に着目し,汚染スポンジを使用し食器類を洗浄した場合の三次汚染について調べた。鶏生肉切断後のまな板を洗浄し,スポンジの泡
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::91b1ce18bbedcf22bc163726cfb5f7eb
http://ir.lib.osaka-kyoiku.ac.jp/dspace/handle/123456789/1473
http://ir.lib.osaka-kyoiku.ac.jp/dspace/handle/123456789/1473