Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil. [electronic resource]
Producer: 20010215Description: 219-29 p. digitalISSN:- 0168-1605
- Anaerobiosis
- Antifungal Agents -- pharmacology
- Bread -- microbiology
- Food Packaging
- Food Preservation -- methods
- Food Preservatives -- pharmacology
- Fungi -- drug effects
- Isothiocyanates -- pharmacology
- Magnoliopsida
- Microbial Sensitivity Tests
- Oils, Volatile -- pharmacology
- Plant Extracts -- pharmacology
- Plant Oils -- pharmacology
- Spices
- Taste
- Time Factors
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Publication Type: Journal Article
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