Inhibitory effects of spices and herbs towards Shigella sonnei and S. flexneri.

Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen)

Volumn 66, Issue 3 b, 2001, Pages 523-530

  Bagamboula, C F ^a   Uyttendaele, M ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRESERVATIVE; PLANT EXTRACT;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DRUG EFFECT; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEDICINAL PLANT; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; PH; SHIGELLA FLEXNERI; SHIGELLA SONNEI; SPICE; TEMPERATURE; TIME;

COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; PLANT EXTRACTS; PLANTS, MEDICINAL; SHIGELLA FLEXNERI; SHIGELLA SONNEI; SPICES; TEMPERATURE; TIME FACTORS;

EID: 21444453655     PISSN: 13737503     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)