Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference56 articles.
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2. Comparative assessment of post-salting treatments for shelf-life extension of salted kimchi cabbage;LWT;2024-03
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4. Phytic acid and its interactions in food components, health benefits, and applications: A comprehensive review;Trends in Food Science & Technology;2023-11
5. Fermenting a place in history: The first outbreak of Escherichia coli O157 associated with kimchi in Canada;Epidemiology and Infection;2023
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