Djenane, Djamel <br/><br/>
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] 

 -  Meat science  Dec 2012 
 - 667-74 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2012.06.019  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Algeria<br/>Animals<br/>Anti-Bacterial Agents--chemistry<br/>Antioxidants--chemistry<br/>Cattle<br/>Diet--ethnology<br/>Escherichia coli O157--drug effects<br/>Food Preservatives--chemistry<br/>Food Storage<br/>Foodborne Diseases--prevention & control<br/>Humans<br/>Lavandula--chemistry<br/>Lipid Peroxidation<br/>Meat--analysis<br/>Mentha piperita--chemistry<br/>Microbial Sensitivity Tests<br/>Microbial Viability<br/>Monoterpenes--analysis<br/>Oils, Volatile--chemistry<br/>Refrigeration<br/>Sensation<br/>Staphylococcus aureus--drug effects