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, cilt.22, sa.2, ss.93-101, 2016 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 22 Sayı: 2
• Basım Tarihi: 2016
• Doi Numarası: 10.1177/1082013215571118
• Dergi Adı: Food Science and Technology International
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.93-101
• Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet