The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage.

MLA

Solomakos, N., et al. “The Antimicrobial Effect of Thyme Essential Oil, Nisin and Their Combination against Escherichia Coli O157:H7 in Minced Beef during Refrigerated Storage.” Meat Science, vol. 80, no. 2, Oct. 2008, pp. 159–66. EBSCOhost, https://doi.org/10.1016/j.meatsci.2007.11.014.

APA

Solomakos, N., Govaris, A., Koidis, P., & Botsoglou, N. (2008). The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Science, 80(2), 159–166. https://doi.org/10.1016/j.meatsci.2007.11.014

Chicago

Solomakos, N, A Govaris, P Koidis, and N Botsoglou. 2008. “The Antimicrobial Effect of Thyme Essential Oil, Nisin and Their Combination against Escherichia Coli O157:H7 in Minced Beef during Refrigerated Storage.” Meat Science 80 (2): 159–66. doi:10.1016/j.meatsci.2007.11.014.