Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages-Reference-Cited by-同舟云学术

Antimicrobial activity of Thymbra spicata L. essential oil in Turkish dry fermented sausages

Published:2020-06-01 Issue: Volume: Page:
ISSN:1300-0861
Container-title:Ankara Üniversitesi Veteriner Fakültesi Dergisi
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Author:

AL Serhat,YILDIRIM Yeliz

Publisher

Veterinary Journal of Ankara University

Subject

General Veterinary,Animal Science and Zoology

Reference32 articles.

1. Geleneksel Türk Fermente Et Ürünlerinde (Sucuk ve Pastırma) Salmonella spp., Listeria monocytogenes, Escherichia coli O157 ve Nitrat-Nitrit Varlığı

2. Chemical characterization and antimicrobial properties of herbs and spices essential oils against pathogens and spoilage bacteria associated to dry-cured meat products

3. 3. Özbey G, Kök F, Muz A (2007): Isolation of Salmonella spp. in camel sausages from retail markets in Aydın, Turkey, and Polymerase Chain Reaction (PCR) confirmation. Turk J Vet Anim Sci, 31(1), 67–71. Retrieved from http://mistug.tubitak.gov.tr/bdyim/abs.php?dergi=vet&rak=0509-41

4. Self-Injury and Mental Retardation in a 7-Year-Old Boy

5. Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey

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1. Essential Oil Compositions and Antimicrobial Activities of Thymbra spicata L. var. spicata L., Lavandula X Intermedia Emeric ex Loisel., Satureja macrantha C. A. MEYER and Rosmarinus officinalis L.;Brazilian Archives of Biology and Technology;2022