| 000 | 01838 a2200517 4500 | ||
|---|---|---|---|
| 005 | 20250516102156.0 | ||
| 264 | 0 | _c20130129 | |
| 008 | 201301s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2012.06.019 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDjenane, Djamel | |
| 245 | 0 | 0 |
_aAntioxidant 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. _h[electronic resource] |
| 260 |
_bMeat science _cDec 2012 |
||
| 300 |
_a667-74 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAlgeria |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAnti-Bacterial Agents _xchemistry |
| 650 | 0 | 4 |
_aAntioxidants _xchemistry |
| 650 | 0 | 4 | _aCattle |
| 650 | 0 | 4 |
_aDiet _xethnology |
| 650 | 0 | 4 |
_aEscherichia coli O157 _xdrug effects |
| 650 | 0 | 4 |
_aFood Preservatives _xchemistry |
| 650 | 0 | 4 | _aFood Storage |
| 650 | 0 | 4 |
_aFoodborne Diseases _xprevention & control |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aLavandula _xchemistry |
| 650 | 0 | 4 | _aLipid Peroxidation |
| 650 | 0 | 4 |
_aMeat _xanalysis |
| 650 | 0 | 4 |
_aMentha piperita _xchemistry |
| 650 | 0 | 4 | _aMicrobial Sensitivity Tests |
| 650 | 0 | 4 | _aMicrobial Viability |
| 650 | 0 | 4 |
_aMonoterpenes _xanalysis |
| 650 | 0 | 4 |
_aOils, Volatile _xchemistry |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 |
_aStaphylococcus aureus _xdrug effects |
| 700 | 1 | _aAïder, Mohammed | |
| 700 | 1 | _aYangüela, Javier | |
| 700 | 1 | _aIdir, Lamia | |
| 700 | 1 | _aGómez, Diego | |
| 700 | 1 | _aRoncalés, Pedro | |
| 773 | 0 |
_tMeat science _gvol. 92 _gno. 4 _gp. 667-74 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2012.06.019 _zAvailable from publisher's website |
| 999 |
_c21939410 _d21939410 |
||