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Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers
by
Burt, S.A
,
Vlielander
,
R
,
Haagsman, H.P
,
Veldhuizen, E.J.A
Published in
Journal of food protection
(01.05.2005)
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