Trisodium phosphate for foodborne virus reduction on produce

Foodborne Pathogens and Disease

Volumn 8, Issue 6, 2011, Pages 713-717

  Su, Xiaowei ^a   D'Souza, Doris H ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIVIRUS AGENT; HYPOCHLORITE SODIUM; PHOSPHATE TRISODIUM; UNCLASSIFIED DRUG; WATER;

ANTIVIRAL ACTIVITY; ARTICLE; CELL VIABILITY; COLOR; CYTOTOXICITY; LETTUCE; NONHUMAN; NOROVIRUS; PEPPER; PRIORITY JOURNAL; VESIVIRUS;

ANIMALS; ANTIVIRAL AGENTS; CALICIVIRUS, FELINE; CAPSICUM; CATS; CELL LINE; FOOD PRESERVATION; FOODBORNE DISEASES; FRUIT; LETTUCE; MICE; NOROVIRUS; PHOSPHATES; PIGMENTATION; PLANT LEAVES; PLAQUE ASSAY; QUALITY CONTROL; VEGETABLES; VIRUS INACTIVATION;

BOVINAE; CAPSICUM; FELINE CALICIVIRUS; LACTUCA; MURINE NOROVIRUS;

EID: 79957656991     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2010.0763     Document Type: Article

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