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1997•International Journal of Food MicrobiologyRequires access

Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms

Blaise Ouattara, R.E. Simard, Richard A. Holley, G. Piette, André Bégin

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Key concepts: Food science, Food spoilage, Chemistry, Eugenol, Essential oil, Minimum inhibitory concentration, Biology, Bacteria

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