Inactivation of Salmonella and Escherichia coli 0157:H7 on lettuce and poultry skin by combinations of levulinic acid and sodium dodecyl sulfate

Journal of Food Protection

Volumn 72, Issue 5, 2009, Pages 928-936

  Zhao, Tong ^a   Zhao, Ping ^a   Doyle, Michael P ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI O157:H-; LACTUCA; SALMONELLA;

EID: 66949123903     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.5.928     Document Type: Article

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