Heat inactivation of Escherichia coli O157:H7 in apple cider containing malic acid, sodium benzoate, and potassium sorbate

Journal of Food Protection

Volumn 63, Issue 8, 2000, Pages 1026-1031

  Dock, L Lotte ^a   Floros, John D ^a   Linton, Richard H ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

APPLE; BENZOIC ACID; CIDER; FOOD PRESERVATIVE; GENETIC STRAIN; HEAT RESISTANCE; MALIC ACID; SORBATE POTASSIUM; TEMPERATURE; THERMAL INACTIVATION;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 0033859369     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.8.1026     Document Type: Article

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