Effect of Eugenol, Vanillin, and β-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat.
第一作者:
Tareq M,Osaili
第一单位:
Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, P.O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan. Electronic address: tosaili@just.edu.jo.
作者:
主题词
动物(Animals);丁香酚(Eugenol);大肠杆菌(Escherichia coli);食品微生物学(Food Microbiology);肉(Meat);沙门菌属(Salmonella);单核细胞增生利斯特菌(Listeria monocytogenes);集落计数, 微生物(Colony Count, Microbial)
DOI
10.1016/j.jfp.2023.100038
PMID
36916574
发布时间
2023-03-28
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Journal of food protection
100038页
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