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International Journal of Food Microbiology

Volumn 71, Issue 2-3, 2001, Pages 211-218

Kinetic analysis of the bactericidal action of heated scallop-shell powder

(3) Sawai, Jun a Shiga, Hirokazu a Kojima, Hiromitsu a

a KANAGAWA INSTITUTE OF TECHNOLOGY (Japan)

Author keywords

Alkali; Antibacterial activity; Bactericidal action; Calcium oxide; Scallop

Indexed keywords

ARTICLE; BACILLUS SUBTILIS; BACTERICIDAL ACTIVITY; ESCHERICHIA COLI; FOOD PRESERVATION; HEATING; KINETICS; PH; RECYCLING; SALMONELLA TYPHIMURIUM; SHELLFISH; STAPHYLOCOCCUS AUREUS; WASTE DISPOSAL;

BACTERIA; CALCIUM CARBONATE; CALCIUM COMPOUNDS; DISINFECTANTS; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; OXIDES;

EID: 0035977382 PISSN: 01681605 EISSN: None Source Type: Journal
DOI: 10.1016/S0168-1605(01)00619-5 Document Type: Article

Times cited : (83)

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