López-Romero, Julio Cesar <br/><br/>
Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  01 2018 
 - 289-294 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2017.10.055  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Colony Count, Microbial<br/>Eugenol--pharmacology<br/>Food Handling--methods<br/>Food Microbiology--methods<br/>Gallic Acid--pharmacology<br/>Hot Temperature<br/>Microbial Viability--drug effects<br/>Models, Theoretical<br/>Poultry Products--microbiology<br/>Salmonella--drug effects<br/>Salmonella Food Poisoning--microbiology<br/>Time Factors