Effectiveness of some natural antimicrobial compounds in controlling pathogen or spoilage bacteria in lightly fermented Chinese cabbage

Journal of Food Science

Volumn 70, Issue 9, 2005, Pages

  Inatsu, Yasuhiro ^a   Bari, M L ^a   Kawasaki, Susumu ^a   Kawamoto, Shinichi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Allyl isothiocyanate; Beta acid; Chitosan; Lightly fermented cabbage; Pathogens

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. PEKINENSIS; ESCHERICHIA COLI; HUMULUS LUPULUS; LISTERIA MONOCYTOGENES; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 29544440516     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb08323.x     Document Type: Article

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