المؤلفون: Monserrat Escamilla-García, Raquel A. Ríos-Romo, Armando Melgarejo-Mancilla, Mayra Díaz-Ramírez, Hilda M. Hernández-Hernández, Aldo Amaro-Reyes, Prospero Di Pierro, Carlos Regalado-González

المصدر: Foods, Vol 9, Iss 11, p 1616 (2020)

مصطلحات موضوعية: filmogenic suspension, Salmonella, thyme, rosemary, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/11/1616; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/9c0a82080b644515a3a1a52878e0e6b6