THE ANTIMICROBIAL EFFECT OF SOME AROMATIC PLANT EXTRACTS ON Campylobacter SPP. IN CHICKEN MEAT | ||
Egyptian Journal of Agricultural Sciences | ||
Volume 64, Issue 2, April 2013, Pages 161-171 PDF (1.58 M) | ||
Document Type: Research articles | ||
DOI: 10.21608/ejarc.2013.214251 | ||
Authors | ||
S. Abou-Raya1; M. Z. Sedik2; A. T. Al-Akel1; Z. A. Thabit3 | ||
1Food Technology Department, Faculty of Agriculture, Cairo University | ||
2Microbiology Department, Faculty of Agriculture, Cairo University | ||
3Biotechnology Research Center, University of Al-Nahrin, Iraq | ||
Keywords | ||
Campylobacter jejuni; chicken meat; mint EO; onion extract; shelf-life extension | ||
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