Effect of dried and vinegar flavored squid products on acid resistance of Salmonella Typhimurium and Staphylococcus aureus

Food Control

Volumn 30, Issue 2, 2013, Pages 569-574

  Kuda, Takashi ^a   Yazaki, Takahiro ^a   Takahashi, Hajime ^a   Kimura, Bon ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Acid resistance; Dried and seasoned squid; Salmonella Typhimurium; Staphylococcus aureus

Indexed keywords

CEPHALOPODA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 84867652659     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.09.011     Document Type: Article

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