Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Etsuko Miyazaki"'
Autor:
Keiko Nakamuta, Yohei Kataoka, Koichi Akaki, Etsuko Miyazaki, Hironori Towatari, Takahiro Watanabe
Publikováno v:
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 61:86-94
Most fish contain some kinds of organoarsenic compounds. To assess the health risk for the chronic effects due to intake of these compounds, it is necessary to quantify the concentration of each chemical form, since the toxicity is difference dependi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a600127735ba2b0c2101c45c5fbae77a
https://doi.org/10.3358/shokueishi.61.86
https://doi.org/10.3358/shokueishi.61.86
Publikováno v:
Food Science and Technology Research. 26:517-526
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ea18269773047689b5c945686699dbe
https://doi.org/10.3136/fstr.26.517
https://doi.org/10.3136/fstr.26.517
Publikováno v:
Japanese Journal of Food Microbiology. 23:85-92
辛子明太子の製造過程におけるL.monooytogenesの消長を調べた.自作調味液3種 (pH5.9, 6.5および7.0, Awはいずれも0.95) とメーカー4社の調味液 (pH5.7～6.1, Awは0.89～0.93) を用いてL.monocytogenesFCI-Lis10株
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a377ad0dc9d291cc1953c2f3d746c8dd
https://doi.org/10.5803/jsfm.23.85
https://doi.org/10.5803/jsfm.23.85
Autor:
Tokio SANKE, Michi KONDO, Eiichi SATOGAMI, Yoshihiro MORIYAMA, Kishio NANJO, Kei MIYAMURA, Etsuko MIYAZAKI, Kazuyo FURUYA
Publikováno v:
RADIOISOTOPES. 33:387-390
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bde2b3a0bee38aec4a374ad1dd1fcdf3
https://doi.org/10.3769/radioisotopes.33.6_387
https://doi.org/10.3769/radioisotopes.33.6_387