ShareControl of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.
Author(s) : JUNEJA V. K., THIPPAREDDI H., FRIEDMAN M.
Type of article: Article
Details
- Original title: Control of Clostridium perfringens in cooked ground beef by carvacrol, cinnamaldehyde, thymol, or oregano oil during chilling.
- Record ID : 2007-1184
- Languages: English
- Source: Journal of Food Protection - vol. 69 - n. 7
- Publication date: 2006/07
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Clostridium; Mince; Microbiology; Meat; Chilling; Cooked food; Meat product; Inhibition; Expérimentation
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- Date : 2002/07
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - n. 339
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- Author(s) : MURPHY R. Y., HANSON R. E., JOHNSON N. R., et al.
- Date : 2006/01
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 1
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No difference compared with fresh product.
- Author(s) : GRÜTER J.
- Date : 2007/03
- Languages : English
- Source: Fleischwirtschaft International - vol. 22 - n. 3
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- Date : 2000/09
- Languages : English
- Source: FRPERC Newsl. - n. 27
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Inhibition of growth of nonproteolytic Clostrid...
- Author(s) : LINDSTRÖM M., MOKKILA M., SKYTTÄ E., et al.
- Date : 2001/06
- Languages : English
- Source: Journal of Food Protection - vol. 64 - n. 6
View record