Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp.

Ozdikmenli S., DEMİREL ZORBA N. N.

Food Science and Technology International, vol.22, no.2, pp.93-101, 2016 (SCI-Expanded, Scopus)

• Publication Type: Article / Article
• Volume: 22 Issue: 2
• Publication Date: 2016
• Doi Number: 10.1177/1082013215571118
• Journal Name: Food Science and Technology International
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.93-101
• Keywords: Salmonella Typhimurium, Origanum onites, Ocimum basilicum, antimicrobial activity, OREGANO ESSENTIAL OIL, PLANT ESSENTIAL OILS, ANTIMICROBIAL ACTIVITY, LISTERIA-MONOCYTOGENES, IN-VITRO, ANTIBACTERIAL ACTIVITY, MINCED BEEF, CHEMICAL-COMPOSITION, OFFICINALIS L., COLI O157/H7
• Çanakkale Onsekiz Mart University Affiliated: Yes