THE EFFECT OF ESSENTIAL OILS ON THE INHIBITION AND THERMAL RESISTANCE OF MICROORGANISMS IN ACID FOOD PRODUCTSb-Reference-Cited by-同舟云学术

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THE EFFECT OF ESSENTIAL OILS ON THE INHIBITION AND THERMAL RESISTANCE OF MICROORGANISMS IN ACID FOOD PRODUCTSb

Published:1953-01 Issue:1-6 Volume:18 Page:40-47
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ANDERSON E. E.,ESSELEN W. B.,HANDLEMAN A. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1953.tb17684.x/fullpdf

Reference14 articles.

1. EFFECT OF ACIDS, SALT, SUGAR, AND OTHER FOOD INGREDIENTS ON THERMAL RESISTANCE OF BACILLUS THERMOACIDURANX

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1. Introduction to the Special Issue: Application of Essential Oils in Food Systems;Foods;2018-04-05

2. Heat-sensitizing effects of plant extracts on Clostridium spp. spores;Food Control;2011-01

3. HEAT SENSITIZATION OF BACILLUS SUBTILIS SPORES BY SELECTED SPICES;Journal of Food Safety;2007-04-03

4. Spices, dry soups and oriental flavourings;Micro-Organisms in Foods 6;2000

5. The Use and Chemical Content of Some Indigenous Nigerian Spices;Journal of Herbs, Spices & Medicinal Plants;1998-08-17

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