Effect of alil isothiocyanate and garlic essential oil against Escherichia coli O157:H7 in fresh pork sausage

Effect of alil isothiocyanate and garlic essential oil against Escherichia coli O157:H7 in fresh pork sausage
Renata E. F. Macedo; Fernanda K Bortolotto; Stephane Pini Costa Cecotti; Hanna Lethycia Wolupeck; Fernando B Luciano;