Antimicrobial effect of basil, thyme and tarragon against S. Abony

COJOCARI, Daniela; MACARI, Artur; SANDULACHI, Elisaveta

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dc.contributor.author	COJOCARI, Daniela
dc.contributor.author	MACARI, Artur
dc.contributor.author	SANDULACHI, Elisaveta
dc.date.accessioned	2022-11-14T13:38:42Z
dc.date.available	2022-11-14T13:38:42Z
dc.date.issued	2022
dc.identifier.citation	COJOCARI, Daniela, MACARI, Artur, SANDULACHI, Elisaveta. Antimicrobial effect of basil, thyme and tarragon against S. Abony. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 72. ISBN 978-9975-45-851-1.	en_US
dc.identifier.isbn	978-9975-45-851-1
dc.identifier.uri	http://repository.utm.md/handle/5014/21677
dc.description.abstract	The research focuses particularly on basil, thyme and tarragon as an alternative natural antioxidants and antimicrobials with potential use in the meat industry. Use of herbs and spices essential oils in meat products may be interesting to food processors due to their antimicrobial characteristics. This paper provides an overview of the most important information on the positive effect of the bioactive compounds of basil, thyme and tarragon and its uses as a preservative in foods.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	basil	en_US
dc.subject	tarragon	en_US
dc.subject	thyme	en_US
dc.subject	natural antioxidants	en_US
dc.subject	meat products	en_US
dc.subject	antimicrobials	en_US
dc.title	Antimicrobial effect of basil, thyme and tarragon against S. Abony	en_US
dc.type	Article	en_US