Control of psychrotrophic bacteria and Escherichia coli in frescal type fish sausage using oregano essential oil-Reference-Cited by-同舟云学术

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Control of psychrotrophic bacteria and Escherichia coli in frescal type fish sausage using oregano essential oil

Published:2018-03-21 Issue:1 Volume:44 Page:68-73
ISSN:0046-9939
Container-title:Boletim do Instituto de Pesca
language:
Short-container-title:Bol. Inst. Pesca

Author:

EVANGELISTA-BARRETO Norma Suely,COSTA JÚNIOR Paulo Sérgio Pedroso,VIEIRA Brenda Borges

Publisher

Boletim do Instituto de Pesca

Subject

Animal Science and Zoology,Aquatic Science

Cited by 4 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. Inhibitory effect and mechanism of oregano essential oil on Listeria monocytogenes cells, toxins and biofilms;Microbial Pathogenesis;2024-09

2. Optimised formulation and characterisation of oregano essential oil edible composite films by response surface methodology;Czech Journal of Food Sciences;2024-02-28

3. Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of Syzygium aromaticum, Citrus L. and Origanum L.: Contrasting the Results of Different Antimicrobial Susceptibility Methods;Foods;2023-03-16

4. Study of the Chemical Composition and Application of the Essential Oil Origanum vulgare L as Antimicrobial Agent in Sururu (Mytella charruana) in natura;Revista Virtual de Química;2019

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