Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple Juice-Reference-Cited by-同舟云学术

Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple Juice

Published:2002-10 Issue:8 Volume:67 Page:3087-3090
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Yuste J.,Fung D.Y.C.,Thompson L.K.,Crozier-Dodson B.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08863.x/fullpdf

Reference28 articles.

1. Antimicrobial and antioxidant properties of some commercial essential oils

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3. E Ceylan, JR Sabah, and DYC. Fung, 1999 . Effect of cinnamon onEscherichia coliO157:H7 in apple juice . In: Proceedings of The Food Safety Consortium Annual Meeting, Afton, OK. p152 -160 .

4. E Ceylan, JR Sabah, and DYC. Fung, 2000 . Effect of cinnamon onEscherichia coliO157:H7 in apple juice at refrigeration temperature. Abstract nr 65C-9 . In: Book of abstracts of the 2000 IFT Annual Meeting, Dallas, Texas. Chicago, IL: Institute of Food Technologists, p147 .

5. Antibacterial properties of plant essential oils

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