SENSITIVITY OF SOME COMMON FOODBORNE BACTERIA TO THE SPICES SAGE, ROSEMARY, AND ALLSPICE

被引：117

作者：

SHELEF, LA

NAGLIK, OA

BOGEN, DW

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07508.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1042 / 1044

页数：3

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