Antimicrobial effects of pepper, parsley, and dill and their roles in the microbiological quality enhancement of traditional Egyptian Kareish cheese

Foodborne Pathogens and Disease

Volumn 7, Issue 4, 2010, Pages 411-418

  Wahba, Nahed M ^a   Ahmed, Amany S ^b   Ebraheim, Zedan Z ^b  

^a ASSIUT UNIVERSITY   (Egypt)

^b University of Assiut   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; CHEESE; CHEESE RIPENING; DILL; KAREISH CHEESE; MICROBIOLOGICAL PARAMETERS; MOLD COUNT; NONHUMAN; PARSLEY; PEPPER; PRIORITY JOURNAL; YEAST COUNT;

ANETHUM GRAVEOLENS; ANTI-INFECTIVE AGENTS; CAPSICUM; CHEESE; COLONY COUNT, MICROBIAL; CONSUMER SATISFACTION; EGYPT; ENTEROBACTERIACEAE; FEMALE; FOOD HANDLING; FOOD MICROBIOLOGY; FUNGI; GRAM-POSITIVE BACTERIA; HUMANS; MALE; MICROBIAL SENSITIVITY TESTS; PETROSELINUM; PLANT EXTRACTS; PLANT LEAVES; QUALITY CONTROL; SEEDS; SENSATION; STAPHYLOCOCCUS AUREUS; TIME FACTORS; YEASTS;

BACTERIA (MICROORGANISMS); CAPSICUM ANNUUM; PETROSELINUM CRISPUM; STAPHYLOCOCCUS AUREUS;

EID: 77950553538     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2009.0412     Document Type: Article

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