The inhibitory action of spices against pathogens that might be capable of growth in a fish sauce (mehiawah) from the Middle East-Reference-Cited by-同舟云学术

The inhibitory action of spices against pathogens that might be capable of growth in a fish sauce (mehiawah) from the Middle East

Published:2000-06 Issue:1-2 Volume:57 Page:129-133
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Al-Jedah J.H,Ali M.Z,Robinson R.K

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference12 articles.

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2. AOAC, 1995. Bacteriological Analytical Manual. 8th Edition. Association of Official Analytical Chemists, Gaithersburg, USA.

3. Azar, M., Aminpour, A.,1998. Traditional fermented foods in Iran. Report of the National Nutrition and Food Technology Research Institute, Tehran, Iran. pp. 32–34.

4. Use of some essential oils as natural preservatives for butter;Farage;Grasas Y. Aceiter,1988

5. Some chemical and microbiological properties of Thai fish sauce and paste;Gasaluck;J. Antibact. Antifung. Agents,1996

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