Juneja, Vijay K <br/><br/>
Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.  [electronic resource] 

 -  Journal of food protection  Jul 2006 
 - 1546-51 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-69.7.1546  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acrolein--analogs & derivatives<br/>Animals<br/>Anti-Infective Agents--pharmacology<br/>Cattle<br/>Clostridium perfringens--drug effects<br/>Consumer Product Safety<br/>Cymenes<br/>Flavoring Agents--pharmacology<br/>Food Contamination--prevention & control<br/>Food Handling--methods<br/>Food Preservation--methods<br/>Food Preservatives--pharmacology<br/>Humans<br/>Meat Products--microbiology<br/>Monoterpenes--pharmacology<br/>Origanum--chemistry<br/>Plant Oils--pharmacology<br/>Refrigeration<br/>Spores, Bacterial--growth & development<br/>Temperature<br/>Thymol--pharmacology<br/>Time Factors