Antibacterial effects of allspice, garlic, and oregano essential oils in tomato films determined by overlay and vapor-phase methods
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 74, no. 7 (2009), p. M390-M397 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01248cab#a22004334c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID099819 | ||
| 003 | OAG | ||
| 008 | 100629s2009 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Antibacterial effects of allspice, garlic, and oregano essential oils in tomato films determined by overlay and vapor-phase methods |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Ajo |
| 650 | # | 4 | |a Allium sativum |
| 650 | # | 4 | |a Origanum |
| 650 | # | 4 | |a Pimienta inglesa |
| 650 | # | 4 | |a Aceites esenciales |
| 650 | # | 4 | |a Propiedades antimicrobianas |
| 650 | # | 4 | |a Film comestible |
| 650 | # | 4 | |a Escherichia |
| 650 | # | 4 | |a Escherichia coli |
| 650 | # | 4 | |a Listeria |
| 650 | # | 4 | |a Listeria monocytogenes |
| 650 | # | 4 | |a Salmonella |
| 650 | # | 4 | |a Tomate |
| 650 | # | 4 | |a Lycopersicon esculentum |
| 653 | # | # | |a Orégano |
| 700 | 1 | # | |a Du, W-X. |
| 700 | 1 | # | |a Olsen, C. W. |
| 700 | 1 | # | |a Avena-Bustillos, R. J. |
| 700 | 1 | # | |a McHugh, T. H. |
| 700 | 1 | # | |a Levin, C. E. |
| 700 | 1 | # | |a Mandrell, R. |
| 700 | 1 | # | |a Friedman, Mendel |
| 773 | 0 | # | |t Journal of food science |g v. 74, no. 7 (2009), p. M390-M397 |
| 999 | # | # | |a Clara |
