Thyme (Thymus vulgaris) as an antimicrobial agent in the production of fresh cheese
The effect of the use of the thyme Thymus vulgaris leaves in the development of. Staphylococcus aureus, a microorganism that is associated with outbreaks of food poisoning and which is commonly present in fresh cheese of the artisanal type, for this purpose, cheese was prepared by inoculating strain...
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| Main Author: | |
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| Other Authors: | , , , , |
| Format: | article |
| Language: | spa |
| Published: |
2017
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| Subjects: | |
| Online Access: | https://revistas.uea.edu.ec/index.php/racyt/article/view/71 |
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