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フルテキストURLフルテキストリンクなし
タイトルソーセージ類に対する各種防腐剤の効果
タイトルヨミソーセージルイ ニ タイスル カクシュ ボウフザイ ノ コウカ
タイトル別表記Studies on the Effects of Various Antiseptics on Sausage
作成者木塚, 静雄
中野, 恵ニ
作成者ヨミキズカ, シズオ
ナカノ, ケイジ
作成者別表記Kizuka, Shizuo
Nakano, Keiji
作成者所属山口大学農学部
内容記述(抄録等)Tfie effects- of varftww antistatics on ttie preservation of sausage have been studied. The five antiseptics applied were methylnaphthoquinon, dehydroacetic acid sodium salt, nitrofrazon, oxymethylisopropylbenzen and sorbic acid. The results obtained were as follows:- 1. The period of preservation in the sausage treated by antiseptics varied according to circumstances of temperature and moisture, and according to the type and quantity of the antiseptics used. In the thermostat of 28°C. temperature and 85% humidity, the period of preservation was prolonged by 4 or 6 days. 2. Dehydroacetic acid sodium salt and nitrofrazon were thought to be suitable antiseptics for sausage, sorbic acid being the next. 3. As the packing material when the anticeptics would be applied, the rubberlike membrane was better than that of cellulose. 4. The less contained the water in the supplies, the more effective the anticeptics would become.
本文言語jpn
主題農学
資料タイプtext
出版者山口大学農学部
出版者ヨミヤマグチ ダイガク ノウガクブ
NII資料タイプ紀要論文
ISSN0513-1715
NCIDAN00244250
学内刊行物(紀要等)山口大学農学部学術報告
掲載誌名山口大学農学部学術報告
掲載誌名別表記Bulletin of the Faculty of Agriculture, Yamaguchi University
6
開始ページ123
終了ページ134
発行日1955
著者版/出版社版その他
リポジトリIDD490006000008
地域区分山口大学
URIhttp://www.lib.yamaguchi-u.ac.jp/yunoca/handle/D490006000008