Combined Effects of Hydrostatic Pressure, Temperature, and the Addition of Allyl Isothiocyanate on Inactivation of Escherichia coli

Author: Ogawa Tetsuro   Nakatani Atsushi   Matsuzaki Hajime   Isobe Seiichiro   Isshiki Kenji  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.63, Iss.7, 2000-07, pp. : 884-888

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