INHIBITION OF FOODBORNE BACTERIAL PATHOGENS BY NATURALLY OCCURRING FOOD ADDITIVES

Author:

BOWLES B.L.,JUNEJA V.K.

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Reference15 articles.

1. M.J. Ashwood-Smith, J. Barnes, J. Huckle, B.A. Bridges, J. Moroson, D.S. Walker, and M. Quintiliani, 1970 . Radiosentization of bacterial and mammalian cells with carbonyl compounds and keto aldehydes with special reference to the properties of phenylglyoxal . InRadiosentization of bacterial and mammalian cells with carbonyl compounds and keto aldehydes with special reference to the properties of phenylglyoxal , () pp.183 -188 , Proc. of the Second International Symposium on Radiosensitizing and Radioprotective Drugs. Barnes and Noble, New York.

2. Foodborne Disease Outbreaks in the United States, 1973–1987: Pathogens, Vehicles, and Trends

3. The effect of phenylglyoxal on Clostridium sporogenes

4. Antibotulinal Properties of Selected Aromatic and Aliphatic Aldehydes

5. Antibotulinal Properties of Selected Aromatic and Aliphatic Ketones

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