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Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

Meat Science · 2010 · Vol. 86(2) · pp. 283–288
Essential Oils and Antimicrobial ActivityNanocomposite Films for Food PackagingAnimal Nutrition and PhysiologyStaphylococcus aureusFood scienceAntimicrobialLactobacillus plantarumBacteriaAntibacterial activityEscherichia coliChemistryPseudomonas aeruginosaMicrobiology

MeSH terms

AnimalsAnti-Bacterial AgentsBacteriaCattleFood MicrobiologyFood PreservationMeat ProductsOils, VolatilePlant ExtractsGlycine maxFood PackagingSoybean ProteinsOriganumThymus PlantMicrobial Viability

Funding

  • Ankara Universitesi
Citations
434
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References
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