Combined effects of mustard flour, acetic acid, and salt against Esherichia coli O157:H7 stored at 5 and 22°C

Journal of Food Protection

Volumn 65, Issue 10, 2002, Pages 1632-1636

  Rhee, Min Suk ^a   Dougherty, Richard H ^a   Kang, Dong Hyun ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA; ESCHERICHIA COLI;

EID: 0036802369     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-65.10.1632     Document Type: Article

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