SCOPUS 정보 검색 플랫폼

Journal of Chemical and Pharmaceutical Research

Volumn 3, Issue 1, 2011, Pages 24-31

Evaluation of five chemical food preservatives for their antibacterial activity against bacterial isolates from bakery products and mango pickles

(2) Pundir, Ram Kumar a Jain, Pranay b

a AMBALA COLLEGE OF ENGINEERING AND APPLIED RESEARCH (India)

b KURUKSHETRA UNIVERSITY (India)

Author keywords

Agar well diffusion; Antibacterial activity; Chemical food preservative; Food associated bacteria; Zone of inhibition

Indexed keywords

ACETIC ACID; BACTERIOLOGY; BAKERY PRODUCTS; ENZYME INHIBITION; ESCHERICHIA COLI; FOOD PRESERVATIVES; FOOD SAFETY; LACTIC ACID; PH; SPOILAGE;

ANTI-BACTERIAL ACTIVITY; ASSOCIATED BACTERIA; BACILLUS MEGATERIUM; FOOD SPOILAGE AND FOOD-BORNE PATHOGENS; FOOD-BORNE PATHOGENS; GRAM-NEGATIVE BACTERIA; STAPHYLOCOCCUS AUREUS; ZONE OF INHIBITIONS;

BACTERIA;

EID: 84904860751 PISSN: None EISSN: 09757384 Source Type: Journal
DOI: None Document Type: Article

Times cited : (30)

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