Publication | Closed Access
Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157:H7 in barbecued chicken used in Iran
52
Citations
27
References
2006
Year
Microbial HazardStorage TemperaturesFood MicrobiologyEscherichia Coli O157MicrobiologyEssential OilsFoodborne HazardFood QualityPoultry SciencePredictive MicrobiologyFood SafetyHealth Sciences
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