Loading…

Effect of potassium sorbate and other treatments on the microbial content and keeping quality of a restaurant-type Mexican hot sauce

Saved in:

Bibliographic Details
Published in:	Journal of food protection 1988-01, Vol.51 (1), p.4-7
Main Authors:	Flores, L.M, Palomar, L.S, Roh, P.A, Bullerman, L.B
Format:	Article
Language:	English
Subjects:	ACIDE GRAS ACIDE ORGANIQUE ACIDIFICACION ACIDIFICATION ACIDOS GRASOS ACIDOS ORGANICOS AGENT PATHOGENE APTITUD PARA LA CONSERVACION APTITUDE A LA CONSERVATION Aroma and flavouring agent industries BACTERIA BACTERIE BENZOIC ACIDS Biological and medical sciences CELL COUNTING CONTEO DE CELULAS DEGRADATION DETERIORO FATTY ACIDS Food industries Fundamental and applied biological sciences. Psychology HEAT TREATMENT KEEPING QUALITY MICROORGANISME MICROORGANISMOS MICROORGANISMS NUMERATION CELLULAIRE ORGANIC ACIDS ORGANISMOS PATOGENOS PATHOGENS SALSAS SAUCE SAUCES SORBIC ACID TRAITEMENT THERMIQUE TRATAMIENTO TERMICO
Citations:	Items that cite this one
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!