Open AccessThe inhibitory effect of extracts of elm and eucalyptus and the synergy between its active ingredients and antibiotics in Staphylococcus aureus and Salmonella typhimurium isolated from food poisoning
Author(s) -
Fatema Al-Dulaimi,
Khuder Suliman
Publication year - 2008
Publication title -
mağallaẗ al-tarbiyaẗ wa-al-ʻilm
Language(s) - English
Resource type - Journals
eISSN - 2664-2530
pISSN - 1812-125X
DOI - 10.33899/edusj.2008.56034
Subject(s) - staphylococcus aureus , salmonella , microbiology and biotechnology , chemistry , bacteria , food poisoning , minimum inhibitory concentration , antibiotics , food science , acetone , active ingredient , biology , traditional medicine , biochemistry , medicine , pharmacology , genetics
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