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M.K. Alam N. Choudhury N.A. Chowdhury Q.M. Youssouf 《Letters in applied microbiology》1992,14(5):199-202
Spices such as coriander, cumin, turmeric, chilli collected from a local market were found to be highly contaminated with bacteria and fungi. A dose of 10 kGy was required to reduce the total bacterial count below detectable levels, while a dose of only 5 kGy was required to eliminate the fungal contamination. Coliforms were totally eliminated at a radiation dose of 5 kGy. During a 6 months storage of irradiated and unirradiated spices, the irradiated spices were found to retain good microbiological quality. 相似文献
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