Inactivation of Salmonella typhimurium and Escherichia coli O157:H7 in apple juice by a combination of nisin and cinnamon.
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Ethnoveterinary medicines used for ruminants in British Columbia, CanadaApproaches for reducing Salmonella in pork production.From type 2 diabetes to antioxidant activity: a systematic review of the safety and efficacy of common and cassia cinnamon bark.An evidence-based systematic review of cinnamon (Cinnamomum spp.) by the Natural Standard Research Collaboration.Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juices with different soluble solids content by combining ozone treatment with mild heat.Bacteriocins: Natural Weapons for Control of Food PathogensBacteriocinsApplication of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage Bacteria
P2860
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P2860
Inactivation of Salmonella typhimurium and Escherichia coli O157:H7 in apple juice by a combination of nisin and cinnamon.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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name
Inactivation of Salmonella typ ...... ination of nisin and cinnamon.
@en
Inactivation of Salmonella typ ...... ination of nisin and cinnamon.
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type
label
Inactivation of Salmonella typ ...... ination of nisin and cinnamon.
@en
Inactivation of Salmonella typ ...... ination of nisin and cinnamon.
@nl
prefLabel
Inactivation of Salmonella typ ...... ination of nisin and cinnamon.
@en
Inactivation of Salmonella typ ...... ination of nisin and cinnamon.
@nl
P2860
P1476
Inactivation of Salmonella typ ...... ination of nisin and cinnamon.
@en
P2860
P304
P356
10.4315/0362-028X-67.2.371
P577
2004-02-01T00:00:00Z