Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus
Author:
Funder
Ministry of Agriculture, Forestry and Fisheries
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference19 articles.
1. Sensitivity of Vibrio parahaemolyticus to spices and organic acids;Beuchat;Journal of Food Science,1976
2. Use of diacetyl to reduce the load of Vibrio vulnificus in the eastern oyster, Crassostrea virginica;Birkenhauer;Journal of Food Protection,2003
3. Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7;Burt;Letters in Applied and Microbiology,2003
4. Chemical preservatives and natural antimicrobial compounds;Davidson,1997
5. Antibacterial properties of plant essential oils;Deans;International Journal of Food Microbiology,1987
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