Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon

Journal of Food, Agriculture and Environment

Volumn 6, Issue 1, 2008, Pages 62-66

  Mroueh, Mohamad ^a   Issa, Dina ^a   Khawand, Jesele ^a   Haraty, Bassam ^a   Malek, Amal ^b   Kassaify, Zeina ^b   Toufeili, Imad ^b  

^a LEBANESE AMERICAN UNIVERSITY   (Lebanon)

^b AMERICAN UNIVERSITY OF BEIRUT   (Lebanon)

Author keywords

Additives regulations; Benzoic acid; Chemical preservatives; Food control; HPLC; Indigenous benzoate; Lactic acid cultures; Shelf life; Sorbic acid; Yoghurt

Indexed keywords

EID: 53049107874     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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