Antimicrobial effects of commercial herbs, spices and essential oils in minced pork

Effect of fresh and dried garlic, onion, thyme and oregano on the bacterial germ count of minced pork stored at 5°C was evaluated. All spices were added in 1% concentration. Furthermore, MIC (Minimal Inhibitory Concentration) values of marjoram and thyme essential oils on Escherichia coli were deter...

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Bibliographic Details
Main Author: Krisch Judit
Format: Article
Published: 2010
Series:Acta biologica Szegediensis 54 No. 2
Kulcsszavak:Természettudomány, Biológia
Online Access:http://acta.bibl.u-szeged.hu/23142

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