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July 1, 1980Journal of Food Science

Sensitivity of Some Common Food‐borne Bacteria to the Spices Sage, Rosemary, and Allspice

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Authors

LSLeora A. ShelefWayne State UniversityONO. A. NAGLIKWayne State UniversityDBD. W. BOGENWayne State University

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Shelef et al. (1980) studied this question.

synapsesocial.com/papers/6a2001272065d284090dc910https://doi.org/10.1111/j.1365-2621.1980.tb07508.x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE1977 · 335 citations
  2. 2The Effects of Essential Oils and Spice Extracts on the Prevention of Slimy Spoilage of Wieners1974 · 7 citations
  3. 3MICROBIAL PROFILE OF SELECTED SPICES AND HERBS AT IMPORT1974 · 76 citations
  4. 4Death of Salmonella typhimurium and Escherichia coli in the Presence of Freshly Reconstituted Dehydrated Garlic and Onion1969 · 97 citations
  5. 5GAS CHROMATOGRAPHIC CHARACTERIZATION OF SAGES OF VARIOUS GEOGRAPHIC ORIGINS1979 · 43 citations