The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jeuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems.

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dc.contributor.advisor Laird, Katie
dc.contributor.author Fisher, Katie
dc.contributor.author Phillips, C.
dc.date.accessioned 2009-12-11T14:16:01Z
dc.date.available 2009-12-11T14:16:01Z
dc.date.issued 2006
dc.identifier.citation Fisher, K. and Phillips, C. (2006). The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jeuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. Journal of Applied Microbiology, 101 (6) pp.1232-1240. en
dc.identifier.issn 1364-5072
dc.identifier.issn 1365-2672
dc.identifier.uri http://hdl.handle.net/2086/3074
dc.language.iso en en
dc.publisher Wiley en
dc.title The effect of lemon, orange and bergamot essential oils and their components on the survival of Campylobacter jeuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. en
dc.type Article en
dc.identifier.doi http://dx.doi.org/10.1111/j.1365-2672.2006.03035.x
dc.researchgroup Pharmaceutical Technologies
dc.researchgroup Biomedical and Environmental Health
dc.peerreviewed Yes en


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