Efeito inibitório dos óleos essenciais de alfavacão (Ocimum gratissimum l.) e cravo-da-índia (Syzygium aromaticum l.) e do suco de limão (Citrus latifolia tanaka) frente às bactérias Staphylococcus aureus e Escherichia coli isoladas de carcaças de ovinos
=== Syzygium aromaticum L. and Ocimum gratissimum L. essential oils were tested for their effectiveness in reduction the counts of inoculatedStaphylococcus aureus and Escherichia coli in sheepmeat. The inhibitoryeffect was analysed by disk diffusion and broth macrodilution method with four strains...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Minas Gerais
2011
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| Online Access: | http://hdl.handle.net/1843/NCAP-8N6NDS |