Control of Clostridium perfringens in Cooked Ground Beef by Carvacrol, Cinnamaldehyde, Thymol, or Oregano Oil during Chilling

Author: Juneja Vijay K.   Thippareddi H.   Friedman Mendel  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.69, Iss.7, 2006-07, pp. : 1546-1551

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