Szymon Bruzewicz
Department of Hygiene, Wroclaw Medical University, ul.J. Mikulicza-Radeckiego 7, 50-345 Wroclaw, Poland
Adam Malicki
Department of Food Hygiene and Consumer Health Care, Faculty of Veterinary Medicine,
Agricultural University of Wroclaw, ul. C.K. Norwida 31, 50-375 Wroclaw, Poland
Jan Oszmianski
Department of Fruit, Vegetables and Grain Technology, Faculty of Food Science, Agricultural University of Wroclaw, ul.C K. Norwida 25/27, 50-375 Wroclaw, Poland
Aneta Jaroslawska
Department of Fruit, Vegetables and Grain Technology, Faculty of Food Science, Agricultural University of Wroclaw, ul. C K. Norwida 25/27, 50-375 Wroclaw, Poland
Andrzej Jarmoluk
Department of Animal Products Technology, Faculty of Food Science,
Agricultural University of Wroclaw, ul.C K. Norwida 25/27, 50-375 Wroclaw, Poland
Krystyna Pawlas
Department of Hygiene, Wroclaw Medical University, ul.J. Mikulicza-Radeckiego 7, 50-345 Wroclaw, Poland
How to cite this article
Szymon Bruzewicz, Adam Malicki, Jan Oszmianski, Aneta Jaroslawska, Andrzej Jarmoluk and Krystyna Pawlas, 2006. Baicalin, Added as the Only Preservative, Improves
the Microbiological Quality of Homemade Mayonnaise. Pakistan Journal of Nutrition, 5: 30-33.
DOI: 10.3923/pjn.2006.30.33
URL: https://scialert.net/abstract/?doi=pjn.2006.30.33
DOI: 10.3923/pjn.2006.30.33
URL: https://scialert.net/abstract/?doi=pjn.2006.30.33