Effect of Clove (Syzygium aromaticum) spice as microbial inhibitor of resistant bacteria and Organoleptic Quality of meat

For centuries, spices have been utilized as flavourants, colourants and as preservatives in food. Moreover, spices possess various antimicrobial properties with massive health benefits for the treatment and management of ailments and diseases. The present study was focused on three (3) aspects; (1)...

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Detalles Bibliográficos
Autores principales: Tshabalala, Rebecca, Kabelinde, Adia, KAPTCHOUANG TCHATCHOUANG, Christ-DONALD, Ateba, Collins Njie, Manganyi, Madira Coutlyne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8241631/
https://www.ncbi.nlm.nih.gov/pubmed/34220240
http://dx.doi.org/10.1016/j.sjbs.2021.03.052

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8241631/
https://www.ncbi.nlm.nih.gov/pubmed/34220240
http://dx.doi.org/10.1016/j.sjbs.2021.03.052

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