The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives

  1. Valverde, M.T.
  2. Cava-Roda, R.
  3. Calvo, L.
  4. Marín-Iniesta, F.
Journal:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Year of publication: 2015

Volume: 240

Issue: 5

Pages: 961-968

Type: Article

DOI: 10.1007/S00217-014-2399-1 GOOGLE SCHOLAR
Data source: Scopus