TY  - GEN
AU  - Araújo,Monyque Kais
AU  - Gumiela,Aline Marzaleck
AU  - Bordin,Keliani
AU  - Luciano,Fernando Bittencourt
AU  - Macedo,Renata Ernlund Freitas de
TI  - Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage
SN  - 1873-4138
PY  - 2018///1115
KW  - Animals
KW  - Anti-Bacterial Agents
KW  - adverse effects
KW  - Brazil
KW  - Cattle
KW  - Chemical Phenomena
KW  - Escherichia coli O157
KW  - growth & development
KW  - Food Preservatives
KW  - Food Safety
KW  - Food Storage
KW  - Garlic
KW  - chemistry
KW  - Humans
KW  - Isothiocyanates
KW  - Lactobacillus plantarum
KW  - Meat Products
KW  - Microbial Sensitivity Tests
KW  - Microbial Viability
KW  - Nisin
KW  - Oils, Volatile
KW  - Refrigeration
KW  - Sensation
KW  - Sus scrofa
KW  - Taste
N1  - Publication Type: Comparative Study; Journal Article
UR  - https://doi.org/10.1016/j.meatsci.2018.05.002
ER  -