المؤلفون: Tareq M. Osaili, Anas A. Al-Nabulsi, Fayeza Hasan, Dinesh K. Dhanasekaran, Ayman Z.S. Hussain, Leila Cheikh Ismail, Farah Naja, Hadia Radwan, MoezAlIslam Ezzat Faris, Amin N. Olaimat, Mutamed Ayyash, Reyad S. Obaid, Richard Holley

المصدر: Journal of Food Protection, Vol 86, Iss 2, Pp 100038- (2023)

مصطلحات موضوعية: Escherichia coli O157:H7, Essential Oils, Listeria monocytogenes, Salmonella spp., Temperature Abuse, Yogurt marinade, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0362028X23044241; https://doaj.org/toc/0362-028X

URL الوصول: https://doaj.org/article/2d893d30f9314efba8777d4022acc8dd