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
Sagdic, Osman, Ozturk, Ismet, Tornuk, FatihVolume:
30
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2012.07.010
Date:
March, 2013
File:
PDF, 400 KB
english, 2013