https://scholars.tari.gov.tw/handle/123456789/19279| Title: | 蘆筍罐頭的平酸腐敗細菌及其熱死滅時間 | Other Titles: | Flat Sour Spoilage Bacteria in Canned Asparagus and the Thermal Death Time | Authors: | 林朝京 吳碧鏗 林達寬 C. C. Lin B. K. Wu D. K. Lin |
Issue Date: | Jan-1976 | Publisher: | 臺灣省農業試驗所 | Related Publication(s): | 食品工業發展研究所研究報告 n.23 (食品微生物之4) | Start page/Pages: | 194-197 | Source: | 臺灣區第一屆蘆筍學術討論會試驗研究報告(下卷) | Abstract: | 台灣蘆筍罐頭之腐敗，經發現系由Bacillus stearothermophilus 所致，本試驗分離此種細菌之 F250值為14.2分，Z值為 17.8 ℉。 Bacillus stearothermophilus wad found to be a cause of spoilage of asparagus canned in Taiwan. The F250 and Z values of the isolates were 14.2 min and 17.8 ℉. |
URI: | https://scholars.tari.gov.tw/handle/123456789/19279 |
| Appears in Collections: | 作物組 |
| File | Description | Size | Format | |
|---|---|---|---|---|
| 臺灣區第一屆蘆筍學術討論會試驗研究報告(下卷)-加工處理-7.pdf | 1.31 MB | Adobe PDF | View/Open |
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