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NTIS 바로가기LWT- Food science and technology, v.41 no.1, 2008년, pp.119 - 127
Kotzekidou, P. (Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Box 250, 54124 Thessaloniki, Greece) , Giannakidis, P. , Boulamatsis, A.
The efficacy of commercially available plant extracts and essential oils used extensively as flavour ingredients in confectionery products were used as antimicrobials in laboratory media against the following microorganisms: Escherichia coli O157:H7, Salmonella Enteritidis, Salmonella Typhimurium, S...
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