ANTIMICROBIAL ACTION OF CITRUS OILS

被引：63

作者：

SUBBA, MS

SOUMITHR.TC

RAO, RS

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1967.tb01299.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：225 / &

共 10 条

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[2] EFFECT OF TYLOSIN ON COAGULASE-POSITIVE STAPHYLOCOCCI IN FOOD PRODUCTS
GREENBERG, RA
SILLIKER, JH
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (01) : 60 - &
[3] GUNTHER E, 1948, ESSENTIAL OILS, V1, P81
[4] HAHN SS, 1952, FOOD TECHNOL, V6, P165
[5] HAWLEY HB, 1962, 1 INT C FOOD SCI TEC
[6] KRISHNASWAMY MA, 1965, PERSONAL COMMUNICATI
[7] MURDOCK DI, 1960, FOOD TECHNOL-CHICAGO, V14, P441
[8] PIACENTINI G, 1949, CA 4811, V43
[9] RAO MSS, 1963, FOOD SCI, V12, P381
[10] EFFECT OF OXIDIZED D-LIMONENE ON MICRO-ORGANISMS
ZUKERMAN, I
[J]. NATURE, 1951, 168 (4273) : 517 - 517