An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth.
about
Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage.Production of wheat bread without preservatives using sourdough starters.Modeling with the logistic regression of the growth/no growth interface of Saccharomyces cerevisiae in relation to 2 antimicrobial terpenes (citral and linalool), pH, and a(w).Effect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Fractions on the Growth ofAspergillusspp. in a Bread Model System
P2860
An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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name
An attempt to optimize potassi ...... nicillium corylophilum growth.
@en
An attempt to optimize potassi ...... nicillium corylophilum growth.
@nl
type
label
An attempt to optimize potassi ...... nicillium corylophilum growth.
@en
An attempt to optimize potassi ...... nicillium corylophilum growth.
@nl
prefLabel
An attempt to optimize potassi ...... nicillium corylophilum growth.
@en
An attempt to optimize potassi ...... nicillium corylophilum growth.
@nl
P1476
An attempt to optimize potassi ...... enicillium corylophilum growth
@en
P2093
Antonio J Ramos
M Elena Guynot
P304
P356
10.1016/J.IJFOODMICRO.2004.11.002
P577
2004-12-28T00:00:00Z