SENSITIVITY OF SOME COMMON FOOD-POISONING BACTERIA TO THYME, MINT AND BAY LEAVES

被引：52

作者：

AKTUG, SE ^{[1
]}

KARAPINAR, M ^{[1
]}

机构：

[1] EGE UNIV,FAC ENGN,DEPT FOOD ENGN,BORNOVA,TURKEY

来源：

关键词：

D O I：

10.1016/0168-1605(86)90017-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：349 / 354

页数：6

共 13 条

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