The antimicrobial effects of chopped garlic in ground beef and raw meatball (çiǧ köfte)

Journal of Medicinal Food

Volumn 10, Issue 1, 2007, Pages 203-207

  Aydin, Ali ^a   Bostan, Kamil ^a   Erkan, Mehmet Emin ^b   Bingöl, Bariş ^a  

^a ISTANBUL UNIVERSITY   (Turkey)

^b DICLE UNIVERSITY   (Turkey)

Author keywords

Antimicrobial effect; Garlic; Ground beef; Raw meatball ( i k fte)

Indexed keywords

GARLIC EXTRACT;

AEROBIC BACTERIUM; ANIMAL TISSUE; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BEEF CATTLE; COLIFORM BACTERIUM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DRUG SYNTHESIS; FOOD PROCESSING; FREEZING; GARLIC; MEAT; MESOPHILIC BACTERIUM; MICROBIAL GROWTH; NONHUMAN; PRIORITY JOURNAL; ROOM TEMPERATURE; YEAST;

ANIMALS; ANTI-INFECTIVE AGENTS; CATTLE; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FOOD PRESERVATION; GARLIC; MEAT; MICROCOCCUS; PLANT ROOTS; STAPHYLOCOCCUS; YEASTS;

ALLIUM SATIVUM;

EID: 34248161428     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2005.066     Document Type: Article

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