Comparison of effects of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions-Reference-Cited by-同舟云学术

Comparison of effects of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions

Published:1999-08 Issue:1-2 Volume:49 Page:27-34
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Hasegawa Noriko,Matsumoto Yoshiko,Hoshino Atsuko,Iwashita Keiko

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference17 articles.

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5. Volatile components of wasabi, horseradish and mustard on allyl isothiocyanate;Ina;The Koryo,1982

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