Fisher, K. and Phillips, C. A. (2006) The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli 0157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. Journal of Applied Microbiology. 101(6), pp. 1232-1240. 1365-2672.
| Item Type: | Article |
|---|---|
| Additional Information: | UoA 12, RAE 2008 |
| Uncontrolled Keywords: | essential oils, Gram negative, Gram positive, vapours |
| Subjects: |
Q Science > QR Microbiology > QR75 Bacteria T Technology > TP Chemical technology > TP368 Food processing and manufacture |
| Creators: | Fisher, Katie and Phillips, Carol A |
| Faculties, Divisions and Institutes: | University Faculties, Divisions and Research Centres - OLD > Faculty of Health & Society |
| Date: | 1 December 2006 |
| Date Type: | Publication |
| Page Range: | pp. 1232-1240 |
| Journal or Publication Title: | Journal of Applied Microbiology |
| Volume: | 101 |
| Number: | 6 |
| Language: | English |
| DOI: | https://doi.org/10.1111/j.1365-2672.2006.03035.x |
| ISSN: | 1365-2672 |
| Status: | Published / Disseminated |
| Refereed: | Yes |
| URI: | http://nectar.northampton.ac.uk/id/eprint/10 |
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