SENSITIVITY OF Vibrio parahaemolyticus TO SPICES AND ORGANIC ACIDS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00748_41_4.x/fullpdf
Reference15 articles.
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2. Inhibition of growth of zoe pathogenic fungi by garlic extract;Appleton;Mycologia,1975
3. Interacting effects of PH. temperature. and salt concentration on growth and survival of Vibrio parahaemolyticus;Beuchat;Appl. Microbiol.,1973
4. Sunrival of Vibdd parahaemolyticus in cooked seafodd at refrigeration temperatures;Bradshaw;Appl.Microbial.,1974
5. Inhibition of aflatoxin production by cinnamon;Bullerman;J. Food Sci.,1974
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