,

Survey on Tofu products (Soybean curd) consumed in local market: Prevalence of Bacillus cereus and temperature distribution

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Application of Citric Acid to Drying Step for Controlling Inherent Bacteria in a Dried Laver

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Development of Cold Temperature Sanitizing Method for Salted Napa Cabbage and Validation in a Real Processing Line

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Phytic Acid Permiabilizes Acid Resistant Escherichia coli O157:H7 and Shows Obvious Synergistic Antimicrobial Interaction with Sodium Chloride

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Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Radish Seeds by Heat and Relative Humidity