Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157: H7 during ripening of traditional Lighvan cheese

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Bafandeh Zendeh M.; RAZAVILAR V.; MIRZAEI H.; MOHAMMADI KH.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2020 | Volume:7 | Issue:2 Page(s): 44-54

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

323

Download:

Cites:

Information Journal Paper

Title

Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157: H7 during ripening of traditional Lighvan cheese

Author(s)

Bafandeh Zendeh M. | RAZAVILAR V. | MIRZAEI H. | MOHAMMADI KH. | Issue Writer Certificate

Keywords

Mentha spicata essential oilQ1

E.coli O157:H7Q2

Traditional Lighvan cheeseQ1

Abstract

Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157: H7 during ripening of Traditional Lighvan cheese

Cites

No record.

References

No record.

Cite

APA: Copy

Bafandeh Zendeh, M., RAZAVILAR, V., MIRZAEI, H., & MOHAMMADI, KH.. (2020). Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157: H7 during ripening of traditional Lighvan cheese. JOURNAL OF FOOD MICROBIOLOGY, 7(2 ), 44-54. SID. https://sid.ir/paper/368504/en

Vancouver: Copy

Bafandeh Zendeh M., RAZAVILAR V., MIRZAEI H., MOHAMMADI KH.. Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157: H7 during ripening of traditional Lighvan cheese. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2020;7(2 ):44-54. Available from: https://sid.ir/paper/368504/en

IEEE: Copy

M. Bafandeh Zendeh, V. RAZAVILAR, H. MIRZAEI, and KH. MOHAMMADI, “Effect of essential oil of Mentha spicata on the survival of the Escherichia coli O157: H7 during ripening of traditional Lighvan cheese,” JOURNAL OF FOOD MICROBIOLOGY, vol. 7, no. 2 , pp. 44–54, 2020, [Online]. Available: https://sid.ir/paper/368504/en

Related Journal Papers