Related content

Antimicrobial Effects of a Commercial Fermentation Product on Fresh-Cut Onions

By Yang En   Fan Lihua   Jiang Yueming   Doucette Craig   Fillmore Sherry  

Journal of Food Protection, Vol. 74, Iss. 3, 2011-03 ,pp. : 470-474

International Association for Food Protection

Access to resources Recommend Favorite

Composition and Antimicrobial Properties of Sardinian Juniperus Essential Oils against Foodborne Pathogens and Spoilage Microorganisms

By Cosentino Sofia   Barra Andrea   Pisano Barbara   Cabizza Maddalena   Pirisi Filippo Maria   Palmas Francesca  

Journal of Food Protection, Vol. 66, Iss. 7, 2003-07 ,pp. : 1288-1291

International Association for Food Protection

Access to resources Recommend Favorite

Antimicrobial Properties of Commercial Annatto Extracts against Selected Pathogenic, Lactic Acid, and Spoilage Microorganisms

By Galindo-Cuspinera Veronica   Westhoff Dennis C.   Rankin Scott A.  

Journal of Food Protection, Vol. 66, Iss. 6, 2003-06 ,pp. : 1074-1078

International Association for Food Protection

Access to resources Recommend Favorite

Antagonistic Action of Cells of Lactobacillus delbrueckii subsp. lactis against Pathogenic and Spoilage Microorganisms in Fresh Meat Systems

By Senne M. M.   Gilliland S. E.  

Journal of Food Protection, Vol. 66, Iss. 3, 2003-03 ,pp. : 418-425

International Association for Food Protection

Access to resources Recommend Favorite

Antimicrobial Activity of a 14-Residue Synthetic Peptide against Foodborne Microorganisms

By Appendini Paola   Hotchkiss Joseph H.  

Journal of Food Protection, Vol. 63, Iss. 7, 2000-07 ,pp. : 889-893

International Association for Food Protection

Access to resources Recommend Favorite