Related content

Chemical and Irradiation Treatments for Killing Escherichia coli O157:H7 on Alfalfa, Radish, and Mung Bean Seeds

By Bari M. L.   Nazuka E.   Sabina Y.   Todoriki S.   Isshiki K.  

Journal of Food Protection, Vol. 66, Iss. 5, 2003-05 ,pp. : 767-774

International Association for Food Protection

Access to resources Recommend Favorite

Combination Treatments for Killing Escherichia coli O157:H7 on Alfalfa, Radish, Broccoli, and Mung Bean Seeds

By Bari M. L.   Nei D.   Enomoto K.   Todoriki S.   Kawamoto S.  

Journal of Food Protection, Vol. 72, Iss. 3, 2009-03 ,pp. : 631-636

International Association for Food Protection

Access to resources Recommend Favorite

Hot Water Treatments To Inactivate Escherichia coli O157:H7 and Salmonella in Mung Bean Seeds

By Bari M. L.   Inatsu Y.   Isobe S.   Kawamoto S.  

Journal of Food Protection, Vol. 71, Iss. 4, 2008-04 ,pp. : 830-834

International Association for Food Protection

Access to resources Recommend Favorite

Evaluation of Chemical and Physical (High-Pressure and Temperature) Treatments To Improve the Safety of Minimally Processed Mung Bean Sprouts during Refrigerated Storage

By Muñoz Marina   De Ancos Begoña   Sánchez-Moreno Concepción   Cano M. Pilar  

Journal of Food Protection, Vol. 69, Iss. 10, 2006-10 ,pp. : 2395-2402

International Association for Food Protection

Access to resources Recommend Favorite

Development of Combined Dry Heat and Chlorine Dioxide Gas Treatment with Mechanical Mixing for Inactivation of Salmonellaenterica Serovar Montevideo on Mung Bean Seeds

By  

Journal of Food Protection, Vol. 78, Iss. 5, 2015-01 ,pp. : 868-872

International Association for Food Protection

Access to resources Recommend Favorite