Effects of clove and tea tree oils on Escherichia Coli O157:H7 in blanched spinach and minced cooked beef

Journal of Food Processing and Preservation

Volumn 31, Issue 4, 2007, Pages 379-391

  Moreira, María R ^a   Ponce, Alejandra G ^b   Del Valle, Carlos E ^a   Roura, Sara I ^a,b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; MELALEUCA ALTERNIFOLIA; SPINACIA OLERACEA; SYZYGIUM AROMATICUM;

EID: 34547146830     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2007.00135.x     Document Type: Article

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