Evaluation of bacteriostatic effect of rosemary and oregano essential oil against a non-pathogenic surrogate of salmonella spp. (E. coli ATCC 9637)
Food preservation and safety is a paramount to our continued survival in good health. Bacterial growth in food products is a significant obstacle to achieving food safety. Such growth can lead to spoilage and food-borne illnesses, which becomes a safety risk to consumers. As such, managing bacterial...
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| Formato: | Thesis |
| Idioma: | English |
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| Acceso en liña: | Available for University of the Philippines Diliman via Digital Archives. Click here to access |