Study on the combined effects of essential oils on microbiological quality of Fior di Latte cheese

Journal of Dairy Research

Volumn 77, Issue 2, 2010, Pages 144-150

  Gammariello, Daniela ^a   Conte, Amalia ^a   Attanasio, Massimiliano ^a   Alessandro Del Nobile, Matteo ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Central composite design (CCD); Essential oils; Fior di latte cheese; Microbial stability

Indexed keywords

ANTIINFECTIVE AGENT; ESSENTIAL OIL; LEMON OIL; VEGETABLE OIL;

ARTICLE; CHEESE; DRUG ANTAGONISM; DRUG EFFECT; DRUG POTENTIATION; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD PRESERVATION; METHODOLOGY; MICROBIOLOGY; PSEUDOMONAS; SALVIA OFFICINALIS;

ANTI-INFECTIVE AGENTS; CHEESE; DRUG ANTAGONISM; DRUG SYNERGISM; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FOOD PRESERVATION; OILS, VOLATILE; PLANT OILS; PSEUDOMONAS; SALVIA OFFICINALIS;

CITRUS LIMON;

EID: 77952548553     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029909990574     Document Type: Article

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