Dawoud Ezz Eldien, Gihan Mohammed El Moghazy, Hala Nader Fahmy
Studies on some plant extracts as antimicrobials and food preservatives
Číslo: 4/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2020.9.4.790-798
Klíčová slova: Thyme, Oregano, Menthol, Minimum Inhibitory Concentration, Food poisoning, Salmonella, E. coli, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, TEM, Preservatives
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