Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling. [electronic resource]
Producer: 20060821Description: 1546-51 p. digitalISSN:- 0362-028X
- Acrolein -- analogs & derivatives
- Animals
- Anti-Infective Agents -- pharmacology
- Cattle
- Clostridium perfringens -- drug effects
- Consumer Product Safety
- Cymenes
- Flavoring Agents -- pharmacology
- Food Contamination -- prevention & control
- Food Handling -- methods
- Food Preservation -- methods
- Food Preservatives -- pharmacology
- Humans
- Meat Products -- microbiology
- Monoterpenes -- pharmacology
- Origanum -- chemistry
- Plant Oils -- pharmacology
- Refrigeration
- Spores, Bacterial -- growth & development
- Temperature
- Thymol -- pharmacology
- Time Factors
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Publication Type: Journal Article
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