Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil

Karin Isabel Suhr; Per Væggemose Nielsen

Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil

Karin Isabel Suhr, Per Væggemose Nielsen

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	Journal of Food Science
Volume	70
Pages (from-to)	M37-44
Publication status	Published - 2005

Cite this

Suhr, K. I., & Nielsen, P. V. (2005). Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil. Journal of Food Science, 70, M37-44.

@article{04df5fbca3a24a9ab35eae5278fcbc27,

title = "Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil",

author = "Suhr, {Karin Isabel} and Nielsen, {Per V{\ae}ggemose}",

year = "2005",

language = "English",

volume = "70",

pages = "M37--44",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

}