Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts-Reference-Cited by-同舟云学术

Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts

Published:2013-12 Issue:2 Volume:36 Page:475-480
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Neo Shan Yu,Lim Pei Yan,Phua Li Kai,Khoo Gek Hoon,Kim Su-Jung,Lee Seung-Cheol,Yuk Hyun-Gyun

Funder

Food Science and Technology Programme in National University of Singapore (NUS)

Post-Harvest Technology Department of Agri-Food & Veterinary Authority of Singapore (AVA)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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