Antimicrobial and preservative activity of garlic on fresh ground camel meat: I.—Effect of fresh ground garlic segments
- 1 February 1971
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (2) , 96-98
- https://doi.org/10.1002/jsfa.2740220214
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Antibacterial action of vegetable extracts on the growth of pathogenic bacteriaJournal of the Science of Food and Agriculture, 1970
- BACTERICIDAL ACTIVITY OF CROTONALDEHYDEJournal of Food Science, 1938
- Bactericidal Properties of Acrolein.Experimental Biology and Medicine, 1937
- ON THE PHYSIOLOGY OF PARASITISMNew Phytologist, 1917