Antimicrobial effects of commercial herbs, spices and essential oils in minced pork
Effect of fresh and dried garlic, onion, thyme and oregano on the bacterial germ count of minced pork stored at 5°C was evaluated. All spices were added in 1% concentration. Furthermore, MIC (Minimal Inhibitory Concentration) values of marjoram and thyme essential oils on Escherichia coli were deter...
Elmentve itt :
| Szerző: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2010
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| Sorozat: | Acta biologica Szegediensis
54 No. 2 |
| Kulcsszavak: | Természettudomány, Biológia |
| Online Access: | http://acta.bibl.u-szeged.hu/23142 |