(Q48656260)

13 February 2018

title

Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms. (English)

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13 February 2018

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Ouattara B

1

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13 February 2018

Simard RE

2

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13 February 2018

Holley RA

3

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13 February 2018

Piette GJ

4

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13 February 2018

Bégin A

5

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13 February 2018

publication date

1 July 1997

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13 February 2018

International Journal of Food Microbiology

published in

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13 February 2018

volume

37

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13 February 2018

issue

2-3

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13 February 2018

page(s)

155-162

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13 February 2018

Inhibition of Bacterial Spore Growth by Fatty Acids and Their Sodium Salts

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Extended shelf-life of unrefrigerated prerigor cooked meat

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7 January 2021

Interaction of Concentration and Temperature of Acetic Acid Solution on Reduction of Various Species of Microorganisms on Beef Surfaces

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Antimicrobial Activity of Some Plant Essential Oils Against Listeria monocytogenes 1

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Antimicrobial activity of shredded carrot extracts on food-borne bacteria and yeast.

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

INHIBITION OF GROWTH AND AFLATOXIN PRODUCTION BY CINNAMON AND CLOVE OILS. CINNAMIC ALDEHYDE AND EUGENOL

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Antimicrobial Activity of Some Egyptian Spice Essential Oils

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Attachment of Psychrotrophic Meat Spoilage Bacteria to Muscle Surfaces

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Factors that interact with the antibacterial action of thyme essential oil and its active constituents.

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Food-Grade Chemicals for Use in Designing Food Preservative Systems

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Antimicrobial lipids: Natural and synthetic fatty acids and monoglycerides

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Mechanisms of bacterial resistance to non-antibiotics: food additives and food and pharmaceutical preservatives

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Influence of pH on the Fungitoxic Activity of Naturally Occurring Compounds

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Inhibition of Listeria monocytogenes by fatty acids and monoglycerides

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

Inhibition of Amino Acid Decarboxylase Activity of Enterobacter aerogenes by Active Components in Spices

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900070-6

7 January 2021

10.1016/S0168-1605(97)00070-6

Identifiers

DOI

1 reference

13 February 2018

PubMed ID

9310850

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13 February 2018