Shigetomo Tsujihata

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Bacteriostatic and bactericidal activities of vinegar products against food-borne pathogenic bacteria including enterohemorrhagic Escherichia coli (EHEC) O157:H7, and other bacteria were examined. By(More)
Bactericidal effects of various kinds of AWASEZU (processed vinegar, 2.5% acidity) on food-borne pathogenic bacteria including Escherichia coli O157:H7 and other bacteria were examined. the order of(More)
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