The antimicrobial effect of spice-based marinades against Campylobacter jejuni on contaminated fresh broiler wings.

导出 LinkOut

翻译打印收藏纠错

作者： Gintarė,Zakarienė ^[1] ; Anita,Rokaitytė ; Sigita,Ramonaitė ; Aleksandr,Novoslavskij ; Kristina,Mulkytė ; Gintarė,Zaborskienė ; Mindaugas,Malakauskas

作者单位： Dept. of Food Safety and Quality, Veterinary Academy, Lithuanian Univ. of Health Sciences, Tilzes st. 18, LT-47181, Kaunas, Lithuania. ^[1]

关键词 Campylobacter jejuni broiler marinade natural antimicrobials spices

主题词动物(Animals);抗感染药(Anti-Infective Agents);空肠弯曲杆菌(Campylobacter jejuni);鸡(Chickens);集落计数, 微生物(Colony Count, Microbial);食品处理和加工(Food Handling);食品微生物学(Food Microbiology);食品防腐剂(Food Preservatives);肉(Meat);植物制剂(Plant Preparations);香料调味品(Spices);温度(Temperature);百里香属植物(Thymus Plant)

DOI 10.1111/1750-3841.12788

PMID 25627752

发布时间 2018-12-02

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览14

Journal of food science

2015年80卷3期

M627-34页

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

The antimicrobial effect of spice-based marinades against Campylobacter jejuni on contaminated fresh broiler wings.

Journal of food science

相似文献

Journal of food science

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

The antimicrobial effect of spice-based marinades against Campylobacter jejuni on contaminated fresh broiler wings.

Journal of food science

相似文献

Journal of food science

相关期刊

检索历史清除