Inhibitory effects of selected plant essential oils on the growth of four pathogenic bacteria: E. coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes
Mounia OussalahResearch Laboratory in Sciences Applied to Food, INRS-Institut Armand-Frappier, Université du Québec, 531 Boul. des Prairies, Laval, Que., Canada H7V 1B7S. CailletResearch Laboratory in Sciences Applied to Food, INRS-Institut Armand-Frappier, Université du Québec, 531 Boul. des Prairies, Laval, Que., Canada H7V 1B7Linda SaucierDepartment of Animal Sciences, Pavillon Paul-Comtois, Université Laval, Sainte-Foy, Que., Canada G1K 7P4Monique LacroixResearch Laboratory in Sciences Applied to Food, INRS-Institut Armand-Frappier, Université du Québec, 531 Boul. des Prairies, Laval, Que., Canada H7V 1B7
2006en
ABI
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