Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers

✍ Scribed by Sagdic, Osman; Ozturk, Ismet; Tornuk, Fatih

• Book ID: 118446658
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 400 KB
• Volume: 30
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2012.07.010