Inhibitory effects of six Turkish thyme-like spices on some common food-borne bacteria (Short communication)-Reference-Cited by-同舟云学术

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Inhibitory effects of six Turkish thyme-like spices on some common food-borne bacteria (Short communication)

Published:1988 Issue:2 Volume:32 Page:201-203
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Akgül Attilâ,Kivanç Merih

Publisher

Wiley

Subject

Food Science

Reference17 articles.

1. ANTIMICROBIAL EFFECTS OF SPICES

2. Spices and Condiments: Chemistry, Microbiology, Technology. Academic Press, New York 1980.

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antimicrobial Effects of Turkish Propolis, Pollen, and Laurel on Spoilage and Pathogenic Food-Related Microorganisms;Journal of Medicinal Food;2008-09

2. Cheeses of Turkey: 3. Varieties containing herbs or spices;Dairy Science and Technology;2008-03

3. Effect of Spice Hydrosols on the Growth ofAspergillus parasiticusNRRL 2999 Strain;Journal of Medicinal Food;2005-06

4. Note: Evaluation of antibacterial activity of essential oil ofRosa damascena onErwinia amylovora;Phytoparasitica;2004-08

5. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey;Food Control;2004-04

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