Comparison and determination of minimum inhibitory concentration of essential oils against Escherichia coli O157:H7

被引：0
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作者：
Ceylan, Erdogan [1 ]
Fung, Daniel Y. C. [1 ]
机构：
[1] Food Science Institute, Kansas State University, Manhattan, KS 66506, United States
来源：
ARI Bulletin of the Istanbul Technical University | 2003年 / 53卷 / 02期
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页码：93 / 97
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