Increase in Activity of Essential Oil Components Carvacrol...

Journal of Food Protection 2005 / 05 Vol. 68; Iss. 5

Increase in Activity of Essential Oil Components Carvacrol and Thymol against Escherichia coli O157:H7 by Addition of Food Stabilizers

BURT, SARA A., VLIELANDER, RENÉ, HAAGSMAN, HENK P., VELDHUIZEN, EDWIN J. A.
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Volume:
68
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-68.5.919
Date:
May, 2005
File:
PDF, 77 KB
english, 2005
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