Antibacterial effects of allspice, garlic, and oregano essential oils in tomato films determined by overlay and vapor-phase methods. [electronic resource]
Producer: 20100128Description: M390-7 p. digitalISSN:- 1750-3841
- Anti-Infective Agents -- chemistry
- Dose-Response Relationship, Drug
- Elasticity
- Enterobacteriaceae -- drug effects
- Escherichia coli O157 -- drug effects
- Food Microbiology
- Food Packaging -- instrumentation
- Fruit -- chemistry
- Garlic -- chemistry
- Listeria monocytogenes -- drug effects
- Solanum lycopersicum -- chemistry
- Microbial Sensitivity Tests -- methods
- Oils, Volatile -- chemistry
- Origanum -- chemistry
- Permeability
- Pigmentation
- Pimenta -- chemistry
- Plant Leaves -- chemistry
- Plant Roots -- chemistry
- Salmonella enterica -- drug effects
- Tensile Strength
- Viscosity
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Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
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