ANTIBACTERIAL EFFECT OF WATER SOLUBLE ARROW ROOT (PUERARIAE RADIX) TEA EXTRACTS ON FOODBORNE PATHOGENS IN GROUND BEEF AND MUSHROOM SOUP

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KIM S.; FUNG D.Y.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD PROTECTION Year:2004 | Volume:67 | Issue:9 Page(s): 1953-1956

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Information Journal Paper

Title

ANTIBACTERIAL EFFECT OF WATER SOLUBLE ARROW ROOT (PUERARIAE RADIX) TEA EXTRACTS ON FOODBORNE PATHOGENS IN GROUND BEEF AND MUSHROOM SOUP

Author(s)

KIM S. | FUNG D.Y. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

COMPARISON OF THE ANTIMICROBIAL EFFECTS OF THE ETHANOLIC AND AQUEOUS EXTRACTS OF SCROPHULARIA STRIATA ON ESCHERICHIA COLI O157:H7 IN VITRO

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APA: Copy

KIM, S., & FUNG, D.Y.. (2004). ANTIBACTERIAL EFFECT OF WATER SOLUBLE ARROW ROOT (PUERARIAE RADIX) TEA EXTRACTS ON FOODBORNE PATHOGENS IN GROUND BEEF AND MUSHROOM SOUP. JOURNAL OF FOOD PROTECTION, 67(9), 1953-1956. SID. https://sid.ir/paper/559337/en

Vancouver: Copy

KIM S., FUNG D.Y.. ANTIBACTERIAL EFFECT OF WATER SOLUBLE ARROW ROOT (PUERARIAE RADIX) TEA EXTRACTS ON FOODBORNE PATHOGENS IN GROUND BEEF AND MUSHROOM SOUP. JOURNAL OF FOOD PROTECTION[Internet]. 2004;67(9):1953-1956. Available from: https://sid.ir/paper/559337/en

IEEE: Copy

S. KIM, and D.Y. FUNG, “ANTIBACTERIAL EFFECT OF WATER SOLUBLE ARROW ROOT (PUERARIAE RADIX) TEA EXTRACTS ON FOODBORNE PATHOGENS IN GROUND BEEF AND MUSHROOM SOUP,” JOURNAL OF FOOD PROTECTION, vol. 67, no. 9, pp. 1953–1956, 2004, [Online]. Available: https://sid.ir/paper/559337/en

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