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Food Microbiology

Volumn 18, Issue 4, 2001, Pages 463-470

The potential application of plant essential oils as natural food preservatives in soft cheese

(3) Smith Palmer, A a Stewart, J b Fyfe, L c

a HERIOT WATT UNIVERSITY (United Kingdom)

b UNIVERSITY OF EDINBURGH (United Kingdom)

c QUEEN MARGARET UNIVERSITY (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); ESSENTIAL OIL; FAT CONTENT; FOOD CONTROL; FOOD PRESERVATION; GROWTH INHIBITION; LOW TEMPERATURE; MICROBIAL GROWTH; NATURAL PRODUCT;

CINNAMOMUM VERUM; ENTERITIDIS; LISTERIA MONOCYTOGENES; SALMONELLA ENTERITIDIS; SYZYGIUM AROMATICUM; THYMUS VULGARIS; VISCUM ALBUM;

EID: 0034817785 PISSN: 07400020 EISSN: None Source Type: Journal
DOI: 10.1006/fmic.2001.0415 Document Type: Article

Times cited : (377)

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