Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree.

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Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree.

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2018 nî lūn-bûn

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2018年の論文

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2018年学术文章

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2018年学术文章

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2018年学术文章

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2018年学术文章

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2018年学术文章

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2018年学术文章

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2018年學術文章

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2018年學術文章

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Effects of Acidification and P ...... ge Fleshed Sweet Potato Puree.

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Effects of Acidification and P ...... ge Fleshed Sweet Potato Puree.

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Item

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Effects of Acidification and P ...... ge Fleshed Sweet Potato Puree.

@en

Effects of Acidification and P ...... ge Fleshed Sweet Potato Puree.

@nl

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Effects of Acidification and P ...... ge Fleshed Sweet Potato Puree.

@en

Effects of Acidification and P ...... ge Fleshed Sweet Potato Puree.

@nl

P1476

Effects of Acidification and P ...... nge Fleshed Sweet Potato Puree

@en

P2093

Daniel Mahuga Mbogo

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George Ooko Abong'

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Jan Low

http://www.w3.org/2001/XMLSchema#string

Richard Fuchs

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Simon Heck

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P2860

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Factors influencing the microbial safety of fresh produce: a review.

Benzoic acid, a weak organic acid food preservative, exerts specific effects on intracellular membrane trafficking pathways in Saccharomyces cerevisiae.

Incorporation of preservatives in polylactic acid films for inactivating Escherichia coli O157:H7 and extending microbiological shelf life of strawberry puree.

Control of Listeria monocytogenes on turkey frankfurters by generally-recognized-as-safe preservatives.

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8410747

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scholarly article

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10.1155/2018/8410747

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P478

2018

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Tawanda Muzhingi

Joyce Ndunge Musyoka

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2018-06-07T00:00:00Z

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29977906

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6011086

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