Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger

International Journal of Food Microbiology

Volumn 127, Issue 3, 2008, Pages 261-267

  Corbo, M R ^a   Speranza, B ^a   Filippone, A ^a   Granatiero, S ^a   Conte, A ^a   Sinigaglia, M ^a   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Fish; Hamburger; Microbial quality; Natural compounds; Shelf life

Indexed keywords

CITRUS FRUIT EXTRACT; GRAPE SEED EXTRACT; THYMOL;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CONTROLLED STUDY; DRUG EFFECT; FOOD QUALITY; FOOD SPOILAGE; MESOPHILIC BACTERIUM; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PHOTOBACTERIUM PHOSPHOREUM; PSEUDOMONAS FLUORESCENS; SHEWANELLA PUTREFACIENS;

ANTI-BACTERIAL AGENTS; CITRUS; CITRUS PARADISI; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG SYNERGISM; FISH PRODUCTS; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; MICROBIAL SENSITIVITY TESTS; PHOTOBACTERIUM; PLANT EXTRACTS; PSEUDOMONAS FLUORESCENS; SHEWANELLA PUTREFACIENS; THYMOL;

BACTERIA (MICROORGANISMS); CITRUS LIMON; CITRUS X PARADISI; PHOTOBACTERIUM PHOSPHOREUM; PSEUDOMONAS FLUORESCENS; SHEWANELLA PUTREFACIENS;

EID: 52949117509     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.07.014     Document Type: Article

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