@article{oai:kwjc.repo.nii.ac.jp:00001071,
 author = {村山, 恵美子 and 純浦, めぐみ and 竹原, 小菊},
 journal = {鹿児島女子短期大学紀要, BULLETIN OF KAGOSHIMA WOMEN'S COLLEGE},
 month = {},
 note = {We investigated the shelf-life of vacuum cooked foods through microbial experiments and sensory evaluation with the aim of effective mass cooking in practice of service management.The foods that were heated before and after of vacuum cooking could be kept for 7days in the refrigerator. The food that was heated after of vacuum cooking with raw food soaked in strong electrolyzed water could be kept for 3days. The foods that were no heated before and after of vacuum cooking with fresh food soaked in strong electrolyzed water could be kept for 3days.We examined effective methods of washing to decrease bacterial counts in fresh vegetable.},
 pages = {11--18},
 title = {大量調理における真空調理法の利用について},
 volume = {49},
 year = {2014}
}