Inhibition of Foodborne Pathogens By Thymol, Eugenol, Menthol and Anethole

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dc.contributor.authorKarapinar, M
dc.contributor.authorAktug, Se
dc.date.accessioned2019-10-27T11:37:28Z
dc.date.available2019-10-27T11:37:28Z
dc.date.issued1987
dc.departmentEge Üniversitesien_US
dc.identifier.doi10.1016/0168-1605(87)90023-7
dc.identifier.endpage166en_US
dc.identifier.issn0168-1605
dc.identifier.issue2en_US
dc.identifier.startpage161en_US
dc.identifier.urihttps://doi.org/10.1016/0168-1605(87)90023-7
dc.identifier.urihttps://hdl.handle.net/11454/34136
dc.identifier.volume4en_US
dc.identifier.wosWOS:A1987G916100010en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleInhibition of Foodborne Pathogens By Thymol, Eugenol, Menthol and Anetholeen_US
dc.typeArticleen_US

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