The effect of oregano essential oil on microbial load and sensory attributes of dried meat-Reference-Cited by-同舟云学术

The effect of oregano essential oil on microbial load and sensory attributes of dried meat

Published:2016-04-07 Issue:1 Volume:97 Page:82-87
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hernández Helga¹,Fraňková Adéla²,Sýkora Tomáš³,Klouček Pavel³,Kouřimská Lenka³,Kučerová Iva¹,Banout Jan¹

Affiliation:

1. Department of Sustainable Technologies, Faculty of Tropical AgriSciences; Czech University of Life Sciences Prague; Kamýcká 129, Prague 6-Suchdol 165 21 Czech Republic

2. Department of Crop Production, Faculty of Agrobiology, Food and Natural Resources; Czech University of Life Sciences Prague; Kamýcká 129, Prague 6-Suchdol 165 21 Czech Republic

3. Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources; Czech University of Life Sciences Prague; Kamýcká 129, Prague 6-Suchdol 165 21 Czech Republic

Funder

European Social Fund in the Czech Republic/Postdok ČZU

Internal Grant Agency of the Faculty of Tropical AgriSciences

Czech University of Life Sciences Prague

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7685/fullpdf

Reference45 articles.

1. Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: a case study using biltong and droëwors;Burnham;J Food Saf,2008