Baicalin, added as the only preservative, improves the microbiological quality of homemade mayonnaise

Pakistan Journal of Nutrition

Volumn 5, Issue 1, 2006, Pages 30-33

  Bruzewicz, Szymon ^a   Malicki, Adam ^b   Oszmiañski, Jan ^c   Jaroslawska, Aneta ^c   Jarmoluk, Andrzej ^c   Pawlas, Krystyna ^a  

^a WROCLAW MEDICAL UNIVERSITY   (Poland)

^b WROCLAW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^c WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Baicalin; Bio preservative; Mayonnaise; Shelf life

Indexed keywords

BAICALIN;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; CONTROLLED STUDY; FOOD MICROBIOTECHNOLOGY; FOOD PRESERVATION; FOOD QUALITY; INCUBATION TEMPERATURE; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PLANT ROOT; SCUTELLARIA BAICALENSIS; SHELF LIFE; STORAGE TEMPERATURE;

BACTERIA (MICROORGANISMS); SCUTELLARIA; SCUTELLARIA BAICALENSIS;

EID: 33646394052     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2006.30.33     Document Type: Article

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