Inactivation of Escherichia coli O157:H7 on the intact and damaged portions of lettuce and spinach leaves by using allyl isothiocyanate, carvacrol, and cinnamaldehyde in vapor phase

Journal of Food Protection

Volumn 72, Issue 10, 2009, Pages 2046-2055

  Obaidat, Mohammad M ^a   Frank, Joseph F ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; LACTUCA; SPINACIA OLERACEA;

EID: 70350255718     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.10.2046     Document Type: Article

References (37)

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