Effect of antimicrobial spice and herb extract combinations on listeria monocytogenes, staphylococcus aureus, and spoilage microflora growth on cooked ready-to-eat vacuum-packaged shrimp

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Effect of antimicrobial spice and herb extract combinations on listeria monocytogenes, staphylococcus aureus, and spoilage microflora growth on cooked ready-to-eat vacuum-packaged shrimp

Two spice and herb extract combinations from galangal (Alpinia galanga), rosemary (Rosmarinus officinalis), and lemon iron bark (Eucalyptus staigerana) were evaluated for their ability to inhibit the growth of inoculated Listeria monocytogenes and Staphylococcus aureus and naturally present spoilage...

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Bibliographic Details
Main Authors:	Weerakkody, N., Caffin, N., Dykes, Gary, Turner, M.
Format:	Journal Article
Published:	2011
Online Access:	http://hdl.handle.net/20.500.11937/43113

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