000			01740 a2200505 4500
005			20250517214709.0
264		0	_c20181115
008			201811s 0 0 eng d
022			_a1873-4138
024	7		_a10.1016/j.meatsci.2018.05.002 _2doi
040			_aNLM _beng _cNLM
100	1		_aAraújo, Monyque Kais
245	0	0	_aCombination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage. _h[electronic resource]
260			_bMeat science _cSep 2018
300			_a177-183 p. _bdigital
500			_aPublication Type: Comparative Study; Journal Article
650	0	4	_aAnimals
650	0	4	_aAnti-Bacterial Agents _xadverse effects
650	0	4	_aBrazil
650	0	4	_aCattle
650	0	4	_aChemical Phenomena
650	0	4	_aEscherichia coli O157 _xgrowth & development
650	0	4	_aFood Preservatives _xadverse effects
650	0	4	_aFood Safety
650	0	4	_aFood Storage
650	0	4	_aGarlic _xchemistry
650	0	4	_aHumans
650	0	4	_aIsothiocyanates _xadverse effects
650	0	4	_aLactobacillus plantarum _xgrowth & development
650	0	4	_aMeat Products _xadverse effects
650	0	4	_aMicrobial Sensitivity Tests
650	0	4	_aMicrobial Viability
650	0	4	_aNisin _xadverse effects
650	0	4	_aOils, Volatile _xadverse effects
650	0	4	_aRefrigeration
650	0	4	_aSensation
650	0	4	_aSus scrofa
650	0	4	_aTaste
700	1		_aGumiela, Aline Marzaleck
700	1		_aBordin, Keliani
700	1		_aLuciano, Fernando Bittencourt
700	1		_aMacedo, Renata Ernlund Freitas de
773	0		_tMeat science _gvol. 143 _gp. 177-183
856	4	0	_uhttps://doi.org/10.1016/j.meatsci.2018.05.002 _zAvailable from publisher's website
999			_c28384199 _d28384199