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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