Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

Journal of the Science of Food and Agriculture

Volumn 89, Issue 11, 2009, Pages 1879-1885

  Shan, Bin ^a   Cai, Yi Zhong ^a   Brooks, John D ^b   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

Author keywords

Antibacterial; Antioxidant; Herbs; Raw pork; Spices

Indexed keywords

BACTERIA (MICROORGANISMS); CINNAMOMUM VERUM; LISTERIA MONOCYTOGENES; LYTHRACEAE; ORIGANUM; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS; SYZYGIUM AROMATICUM; VITACEAE;

EID: 68149183053     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3667     Document Type: Article

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