Comparison of effects of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions

International Journal of Food Microbiology

Volumn 49, Issue 1-2, 1999, Pages 27-34

  Hasegawa, Noriko ^a   Matsumoto, Yoshiko ^a   Hoshino, Atsuko ^a   Iwashita, Keiko ^b  

^a Toita Women's College   (Japan)

^b Skylark Food Science Institute   (Japan)

Author keywords

Allyl isothiocyanate; Fatty tuna meat suspension; Lean tuna meat suspension; V. parahaemolyticus; Wasabia japonica

Indexed keywords

ALCOHOL; ALLYL ISOTHIOCYANATE;

ANIMAL TISSUE; ARTICLE; BACTERICIDAL ACTIVITY; CONTROLLED STUDY; JAPAN; LIPID COMPOSITION; NONHUMAN; SPICE; TUNA; VIBRIO PARAHAEMOLYTICUS;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FISH PRODUCTS; ISOTHIOCYANATES; PLANT ROOTS; SPICES; TUNA; VIBRIO PARAHAEMOLYTICUS;

EID: 0032776813     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00043-4     Document Type: Article

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