ROSEMARY VOLATILE OIL AS A PRESERVATIVE AGENT IN SOME CANNED MEAT FOODS

This research was aimed to evaluate activity of Rosemary volatile oil and Nisin A in vivo and on B. cereus isolated from some canned meat products in vitro. The results showed that the activity of Rosemary volatile oil (2000 µg/ml) and Nisin A (350 µg\ml) attained to 27 and 19 mm inhibitory zone di...

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Bibliographic Details
Main Author: Abed & et al.
Format: Article
Language:English
Published: Baghdad University 2021-02-01
Series:The Iraqi Journal of Agricultural science
Subjects:
Online Access:https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/1247