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Juneja, V.K., Thippareddi, H. and Friedman, M. (2006) Control of Clostridium perfringens in Cooked Ground Beef by Carvacrol, Cinnamaldehyde, Thymol, or Oregano Oil during Chilling. Journal of Food Protection, 69, 1546-1551.
https://doi.org/10.4315/0362-028X-69.7.1546

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