Combination of carbon dioxide and cinnamon to inactivate Escherichia coli O157:H7 in apple juice

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 3087-3090

  Yuste, J ^a   Fung, D Y C ^b   Thompson, L K ^b   Crozier Dodson, B A ^b  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Apple juice; Carbon dioxide; Cinnamon; Escherichia coli O157:H7; Thin agar layer method

Indexed keywords

CINNAMOMUM VERUM; ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 0036812823     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08863.x     Document Type: Article

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