| dc.contributor.author |
Navarro-Cruz A.R., Ochoa-Velasco C.E., Caballero-Alvarez F.J., Lazcano-Hernández M.A., Vera-López O., López-Malo A., Avila-Sosa R. |
|
| dc.date.accessioned |
2020-12-11T06:40:48Z |
|
| dc.date.available |
2020-12-11T06:40:48Z |
|
| dc.date.issued |
2018 |
|
| dc.identifier.issn |
2-s2.0-85047639307 |
|
| dc.identifier.uri |
http://repositorio.udlap.mx/xmlui/handle/123456789/13403 |
|
| dc.description.abstract |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85047639307&doi=10.1155%2f2018%2f1659394&partnerID=40&md5=17ad3766f032158c2e545e49432f6329 |
|
| dc.source |
Journal of Food Quality |
|
| dc.title |
Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus |
|
| dc.type |
Article |
|