Screening and Analysis of Spices with Ability to Suppress Verocytotoxin Production by Escherichia coli O157
Version of Record online: 16 SEP 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 8, pages M461–M466, October 2009
How to Cite
Takemasa, N., Ohnishi, S., Tsuji, M., Shikata, T. and Yokoigawa, K. (2009), Screening and Analysis of Spices with Ability to Suppress Verocytotoxin Production by Escherichia coli O157. Journal of Food Science, 74: M461–M466. doi: 10.1111/j.1750-3841.2009.01326.x
- Issue online: 1 OCT 2009
- Version of Record online: 16 SEP 2009
- MS 20080956 Submitted 11/28/2008, Accepted 7/20/2009.
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