Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings

Autor:	M. Castro, O Garro, C.A. Campos, L.N. Gerschenson
Rok vydání:	2002
Předmět:	General Chemical Engineering Industrial and Manufacturing Engineering Food Science
Zdroj:	Food Science and Technology International. 8:33-39
ISSN:	1082-0132
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1a754dc1407d87e9eb720d265348854a https://doi.org/10.1177/1082013202008001941 Zobrazit plný text záznamu