ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF BASIL (OCIMUM BASILICUM L.) ESSENTIAL OIL IN BEEF BURGER

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SHARAFATI CHALESHTORI R.

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

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2015 | Volume:17 | Issue:4 Page(s): 817-826

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Title

ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF BASIL (OCIMUM BASILICUM L.) ESSENTIAL OIL IN BEEF BURGER

Author(s)

SHARAFATI CHALESHTORI R. | Issue Writer Certificate

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Abstract

Cites

THE EFFECT OF SINGLE AND COMBINED HYDROXY PROPYL METHYL CELLULOSE AND SODIUM STEARYL LACTILATE ON DOUGH RHEOLOGY AND BAKING PROPERTIES OF CORN AND CHESTNUT BREAD
ANTIBIOTIC RESISTANCE PATTERN OF SALMONELLA ISOLATED FROM HAMBURGERS AND DETECTION OF THEIR SENSITIVITY TO SOME ESSENTIAL OILS

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APA: Copy

SHARAFATI CHALESHTORI, R.. (2015). ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF BASIL (OCIMUM BASILICUM L.) ESSENTIAL OIL IN BEEF BURGER. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 17(4), 817-826. SID. https://sid.ir/paper/704727/en

Vancouver: Copy

SHARAFATI CHALESHTORI R.. ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF BASIL (OCIMUM BASILICUM L.) ESSENTIAL OIL IN BEEF BURGER. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2015;17(4):817-826. Available from: https://sid.ir/paper/704727/en

IEEE: Copy

R. SHARAFATI CHALESHTORI, “ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF BASIL (OCIMUM BASILICUM L.) ESSENTIAL OIL IN BEEF BURGER,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 17, no. 4, pp. 817–826, 2015, [Online]. Available: https://sid.ir/paper/704727/en

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