机译:Lavandula和Mentha精油对在滥用冷藏温度下储存的大肠杆菌O157:H7和金黄色葡萄球菌接种的碎牛肉的抗氧化和抗菌作用
Department of Microbiology and Biochemistry, Faculty of Biological and Agricultural Sciences, University Mouloud Mammeri, BP 17, 15000, Tizi-Ouzou, Algeria;
Department of Food Engineering, Laval University, Quebec, QC, Canada, C1V0A6,Institute of Nutraceuticals and Functional Foods (INAF), Universite Laval, Quebec, Canada, C1V0A6;
Department of Animal Produccion and Food Science, University ofZaragoza, C/Miguel Servet, 177-50013, Zaragoza, Spain;
Department of Food Science, Faculty of Sciences, University M'Hamed Bougara, 35000 Boumerdes, Algeria;
Department of Animal Produccion and Food Science, University ofZaragoza, C/Miguel Servet, 177-50013, Zaragoza, Spain;
Department of Animal Produccion and Food Science, University ofZaragoza, C/Miguel Servet, 177-50013, Zaragoza, Spain;
lavandula angustifolia; mentha piperita; beef; antibacterials; antioxidants; GC/MS; pathogenic microorganisms;
机译:桉树,球果和山楂精油的化学成分和抑菌作用对大肠埃希氏菌的影响牛肉末中的大肠杆菌 i> O157:H7和金黄色葡萄球菌 i>。
机译:薄荷油在滥用冷藏温度下储藏期间对肉末食源性病原菌的抗菌作用
机译:姜黄素对肉糜中单核细胞增生李斯特菌,金黄色葡萄球菌,鼠伤寒沙门氏菌和大肠杆菌O157:H7病原体的抗菌作用
机译:电解氧化(EO)水对大肠杆菌O157的杀菌作用:H7-和沙门氏菌接种牛肉,鸡肉和虾
机译:实验室培养基和牛肉中酚类抗氧化剂的去向及其对致病性大肠杆菌O157:H7的抗菌作用
机译:精油对软干酪和牛肉碎中耐万古霉素的肠球菌(Vre)和大肠杆菌O157:H7的抗菌活性
机译:冷藏储存期间碎牛肉在碎牛肉中抗菌和抗氧化效应