The effect of essential oils and cinnamaldehyde on the inactivation ofSalmonellaEnteritidis in liquid egg products: comparison to synthetic additives
Valverde, María Teresa, Cava-Roda, Rita, Calvo, Lourdes, Marín-Iniesta, FulgencioVolume:
240
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-014-2399-1
Date:
May, 2015
File:
PDF, 310 KB
english, 2015