Prewashing with Acidified Sodium Chlorite Reduces Pathogenic Bacteria in Lightly Fermented Chinese Cabbage

Author: Inatsu Yasuhiro   Maeda Yutaka   Bari M. L.   Kawasaki Susumu   Kawamoto Shinichi  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.68, Iss.5, 2005-05, pp. : 999-1004

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