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Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

Ana Allende; James McEvoy; Yang Tao; Yaguang Luo

作者Ana Allende; James McEvoy; Yang Tao; Yaguang Luo
卷第20卷
期第3期
印刷ISSN0956-7135
文件大小198.38KB
发表时间2009
DOI10.1016/j.foodcont.2008.05.009

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