Inactivation of Escherichia coli O157:H7 on the Intact and Damaged Portions of Lettuce and Spinach Leaves by Using Allyl Isothiocyanate, Carvacrol, and Cinnamaldehyde in Vapor Phase

Author: Obaidat Mohammad M.   Frank Joseph F.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.72, Iss.10, 2009-10, pp. : 2046-2055

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