Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad

著录项

• 来源
  《Food microbiology》 |2018年第8期|61-66|共6页
• 作者

  Walid M. Al-Rousan; Amin N. Olaimat; Tareq M. Osaili; Anas A. Al-Nabulsi; Radwan Y. Ajo; Richard A. Holley;

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• 作者单位

  Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University;

  Department of Clinical Nutrition and Dietetics, Faculty of Allied Health Sciences, The Hashemite University;

  Department of Clinical Nutrition and Dietetics, Research Institute of Medical and Health Sciences, College of Health Sciences, University of Sharjah,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology;

  Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology;

  Department of Nutrition and Food Processing, Al-Huson University College, Al-Balqa Applied University;

  Department of Food and Human Nutritional Sciences, Faculty of Agriculture and Food Sciences, University of Manitoba;

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• 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Tabbouleh salad; Acetic acid; Citric acid; E. coliO157:H7; Salmonella; S. aureus;

  机译：塔布勒色拉;乙酸;柠檬酸;E。大肠杆菌O157：H7;沙门氏菌;S。金黄色;