Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH

International Journal of Food Microbiology

Volumn 87, Issue 3, 2003, Pages 251-258

  Marin S ^a   Abellana, M ^a   Rubinat, M ^a   Sanchis, V ^a   Ramos, A J ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Bakery products; Eurotium; Fungal spoilage; Preservatives; Sorbates

Indexed keywords

FOOD PRESERVATIVE; SORBATE POTASSIUM; SORBIC ACID; WATER;

ARTICLE; CONTROLLED STUDY; EUROTIALES; EUROTIUM AMSTELODAMI; EUROTIUM CHEVALIERI; EUROTIUM HERBARIORUM; FOOD INDUSTRY; FOOD PRESERVATION; FOOD SPOILAGE; FUNGUS GROWTH; FUNGUS ISOLATION; NONHUMAN; PH; STORAGE TEMPERATURE;

EUROTIUM;

EID: 0141646593     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00068-0     Document Type: Article

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