Increase in Activity of Essential Oil Components Carvacrol and Thymol against Escherichia coli O157:H7 by Addition of Food Stabilizers

Author: Burt Sara A.   Vlielander René   Haagsman Henk P.   Veldhuizen Edwin J. A.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.68, Iss.5, 2005-05, pp. : 919-926

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