Laboratory of Food Process Engineering, Division of Food Biotechnology, Department of Bioscience & Biotechnology, Graduate School of Bioresources and Bioenvironmental Sciences, Kyushu University, Fukuoka, Japan
Laboratory of Food Process Engineering, Division of Food Biotechnology, Department of Bioscience & Biotechnology, Graduate School of Bioresources and Bioenvironmental Sciences, Kyushu University, Fukuoka, Japan
Laboratory of Food Process Engi- neering, Division of Food Biotechnology, Department of Bioscience & Biotechnology, School of Agriculture, Kyushu University, Fukuoka, Japan.
Laboratory of Food Process Engi- neering, Division of Food Biotechnology, Department of Bioscience & Biotechnology, School of Agriculture, Kyushu University, Fukuoka, Japan.
Laboratory of Food Process Engi- neering, Division of Food Biotechnology, Department of Bioscience & Biotechnology, School of Agriculture, Kyushu University, Fukuoka, Japan
Copyright © 2013 Dusida Tirawat, Hiromizu Kunimoto, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
D. Tirawat, H. Kunimoto, S. Noma, N. Igura and M. Shimoda, "Comparison of Decontamination Efficacy between the Rapid Hygrothermal Pasteurization and Sodium Hypochlorite Treatments,"
Food and Nutrition Sciences, Vol. 4 No. 6, 2013, pp. 636-642. doi:
10.4236/fns.2013.46082.