SENSITIVITY OF SOME COMMON FOOD-BORNE BACTERIA TO THE SPICES SAGE, ROSEMARY, AND ALLSPICE

✍ Scribed by L. A. SHELEF; O. A. NAGLIK; D. W. BOGEN

• Book ID: 108804512
• Publisher: Institute of Food Technologists
• Year: 1980
• Tongue: English
• Weight: 425 KB
• Volume: 45
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1980.tb07508.x