Catálogo Centro de información Técnica

Article : texto impreso

Reduction of Escherichia coli O157:H7 Populations in Soy Sauce, a Fermented Seasoning

MASUDA, SUSUMU ; HARA-KUDO, YUKIKO ; KUMAGAI, SUSUMU |

Dentro JOURNAL OF FOOD PROTECTION (VOL 61NRO 6, jun.1998)

We studied five Escherichia coli O157:H7 strains in soy sauce which was incubated at 4, 18, or 30ºC after inoculation.

Más información...