Araújo, Monyque Kais <br/><br/>
Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage.  [electronic resource] 

 -  Meat science  Sep 2018 
 - 177-183 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2018.05.002  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Anti-Bacterial Agents--adverse effects<br/>Brazil<br/>Cattle<br/>Chemical Phenomena<br/>Escherichia coli O157--growth & development<br/>Food Preservatives--adverse effects<br/>Food Safety<br/>Food Storage<br/>Garlic--chemistry<br/>Humans<br/>Isothiocyanates--adverse effects<br/>Lactobacillus plantarum--growth & development<br/>Meat Products--adverse effects<br/>Microbial Sensitivity Tests<br/>Microbial Viability<br/>Nisin--adverse effects<br/>Oils, Volatile--adverse effects<br/>Refrigeration<br/>Sensation<br/>Sus scrofa<br/>Taste