Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157:H7 in barbecued chicken used in Iran
- 30 November 2007
- journal article
- Published by Elsevier BV in Food Control
- Vol. 18 (11), 1428-1433
- https://doi.org/10.1016/j.foodcont.2006.10.006
Abstract
No abstract availableKeywords
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