INHOIBITORY EFFECT OF SPICES ON SOME MICHROORGANISMS
ESSMAT SALAH EL-DIN MOHAMED FETAH;
Abstract
SUMMARY
This study was conducted to determine the antimicrobial activity of some spices(black pepper, cinnamon, cloves, nutmeg, ginger and mixtures of them as powder and its oils using different concentrations(0,0.4,0.8.1.2 and 1.6g/L) in liquid media. S
This study was conducted to determine the antimicrobial activity of some spices(black pepper, cinnamon, cloves, nutmeg, ginger and mixtures of them as powder and its oils using different concentrations(0,0.4,0.8.1.2 and 1.6g/L) in liquid media. S
Other data
| Title | INHOIBITORY EFFECT OF SPICES ON SOME MICHROORGANISMS | Authors | ESSMAT SALAH EL-DIN MOHAMED FETAH | Keywords | INHOIBITORY EFFECT OF SPICES ON SOME MICHROORGANISMS | Issue Date | 2008 | Description | SUMMARY This study was conducted to determine the antimicrobial activity of some spices(black pepper, cinnamon, cloves, nutmeg, ginger and mixtures of them as powder and its oils using different concentrations(0,0.4,0.8.1.2 and 1.6g/L) in liquid media. S |
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