ShareEffects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 and 10 deg C.
Author(s) : TASSOU C. C., DROSINOS E. H., NYCHAS G. J. E.
Type of article: Article
Summary
Essential oil from mint in tzatziki, tarama pâté and salad mainly depends on its concentration, pH and food composition, storage temperature and type of microorganism.
Details
- Original title: Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 and 10 deg C.
- Record ID : 1996-2254
- Languages: English
- Source: J. appl. Bacteriol. - vol. 78 - n. 6
- Publication date: 1995
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