Essential oils and their antibacterial, antifungal inhibitory effect in peanut butter

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dc.contributor.advisorPál, Károly
dc.contributor.authorLeon, Eunice
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2019-04-26T07:13:44Z
dc.date.available2019-04-26T07:13:44Z
dc.date.created2019-04-25
dc.description.abstractThis study examined the inhibitory effect of plants extracts in fungi and bacteria isolated from peanut butter samples, the methods applied for the tests were microbiological, molecular biology, quality measurement, and statistical analysis.hu_HU
dc.description.courseFood safety and quality engineering MSchu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent44hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/266140
dc.language.isoenhu_HU
dc.subjectantibacterialhu_HU
dc.subjectantifungalhu_HU
dc.subjectessential oilshu_HU
dc.subjectpreservationhu_HU
dc.subjectpeanut butterhu_HU
dc.subjectmicrobiologyhu_HU
dc.subject.dspaceDEENK Témalista::Biológiai tudományokhu_HU
dc.titleEssential oils and their antibacterial, antifungal inhibitory effect in peanut butterhu_HU
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