View of INCIDENCE AND CHARACTERIZATION OF ANTIMICROBIAL RESISTANCE OF Escherichia coli IN FAST FOOD WITH SPECIAL REFERENCE TO THE ANTIBACTERIAL EFFECTS OF CINNAMON AND OREGANO ESSENTIAL OILS AGAINST E. coli O157:H7 IN MINCED MEAT

Return to Article Details INCIDENCE AND CHARACTERIZATION OF ANTIMICROBIAL RESISTANCE OF Escherichia coli IN FAST FOOD WITH SPECIAL REFERENCE TO THE ANTIBACTERIAL EFFECTS OF CINNAMON AND OREGANO ESSENTIAL OILS AGAINST E. coli O157:H7 IN MINCED MEAT Download Download PDF