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

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

225

Citations

34

References

2005

Year

Sara A. Burt, René Vlielander, Henk P. Haagsman, Edwin J.A. Veldhuizen

Journal of Food Protection

Food MicrobiologyEscherichia Coli O157MicrobiologyFood StabilizersAntimicrobial CompoundFood Safety

References

	Year	Citations

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