Control of Clostridium perfringens in Cooked Ground Beef by Carvacrol, Cinnamaldehyde, Thymol, or Oregano Oil during Chilling
JUNEJA, VIJAY K., THIPPAREDDI, H., FRIEDMAN, MENDELVolume:
69
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x-69.7.1546
Date:
July, 2006
File:
PDF, 137 KB
2006