| Título: | Reduction of Escherichia coli O157:H7 Populations in Soy Sauce, a Fermented Seasoning (1998) |
| Autores: | MASUDA, SUSUMU ; HARA-KUDO, YUKIKO ; KUMAGAI, SUSUMU |
| Tipo de documento: | Article : texto impreso |
| Dentro : | JOURNAL OF FOOD PROTECTION (VOL 61NRO 6, jun.1998) |
| Artículo en la página: | 657-661 |
| Clasificación: | |
| Resumen: | We studied five Escherichia coli O157:H7 strains in soy sauce which was incubated at 4, 18, or 30ºC after inoculation. |
