Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature. [electronic resource]
Producer: 20130129Description: 667-74 p. digitalISSN:- 1873-4138
- Algeria
- Animals
- Anti-Bacterial Agents -- chemistry
- Antioxidants -- chemistry
- Cattle
- Diet -- ethnology
- Escherichia coli O157 -- drug effects
- Food Preservatives -- chemistry
- Food Storage
- Foodborne Diseases -- prevention & control
- Humans
- Lavandula -- chemistry
- Lipid Peroxidation
- Meat -- analysis
- Mentha piperita -- chemistry
- Microbial Sensitivity Tests
- Microbial Viability
- Monoterpenes -- analysis
- Oils, Volatile -- chemistry
- Refrigeration
- Sensation
- Staphylococcus aureus -- drug effects
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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