Synergistic effect of high hydrostatic pressure treatment and food additives on the inactivation of Salmonella enteritidis

Food Control

Volumn 20, Issue 11, 2009, Pages 963-966

  Ogihara, Hirokazu ^a   Yatuzuka, Maya ^a   Horie, Naoko ^a   Furukawa, Soichi ^a   Yamasaki, Makai ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

Food additives; High hydrostatic pressure; Salmonella enteritidis; Synergistic effect

Indexed keywords

EUTREMA WASABI; SALMONELLA ENTERITIDIS;

EID: 67349190865     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.11.004     Document Type: Article

References (22)

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