Food and Nutrition Sciences
Vol.6 No.12(2015), Paper ID 59814, 7
pages
DOI:10.4236/fns.2015.612118
Microbiological Status and Nutritional Composition of Spices Used in Food Preparation
Khalil I. Ereifej, Hao Feng, Taha M. Rababah, Sufyan H. Tashtoush, Muhammad H. Al-U’datt, Ghaid J. Al-Rabadi, Peter Torley, Malek Alkasrawi
Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, USA
Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, USA
Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
Department of Animal Production, Faculty of Agriculture, Mutah University, Al-Karak, Jordan
School of Applied Science, RMIT University, Melbourne, Australia
Engineering Department, Stevens Point University of Wisconsin, Stevens Point, USA
Copyright © 2015 Khalil I. Ereifej, Hao Feng, Taha M. Rababah, Sufyan H. Tashtoush, Muhammad H. Al-U’datt, Ghaid J. Al-Rabadi, Peter Torley, Malek Alkasrawi et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Ereifej, K. , Feng, H. , Rababah, T. , Tashtoush, S. , Al-U’datt, M. , Al-Rabadi, G. , Torley, P. and Alkasrawi, M. (2015) Microbiological Status and Nutritional Composition of Spices Used in Food Preparation.
Food and Nutrition Sciences,
6, 1134-1140. doi:
10.4236/fns.2015.612118.