Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage-Reference-Cited by-同舟云学术

Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage

Published:2021-01 Issue: Volume:337 Page:108947
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Osaili Tareq M.,Hasan Fayeza,Dhanasekaran Dinesh Kumar,Obaid Reyad S.,Al-Nabulsi Anas A.,Ayyash Mutamed,Karam Layal,Savvaidis Ioannis N.,Holley Richard

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference53 articles.

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