ANTIFUNGAL EFFECTS OF SORBIC ACID AND PROPIONIC ACID AT DIFFERENT pH AND NaCl CONDITIONS.
- Published in:
- Journal of Food Safety, 1999, v. 19, n. 2, p. 109, doi. 10.1111/j.1745-4565.1999.tb00238.x
- By:
- Publication type:
- Article
Works matching IS 01496085 AND DT 1999 AND VI 19 AND IP 2
Results: 6
1
2
THE ANTIFUNGAL ACTIVITY OF BUTYLATED HYDROXYANIZOLE AND LYSOZYME.
- Published in:
- Journal of Food Safety, 1999, v. 19, n. 2, p. 97, doi. 10.1111/j.1745-4565.1999.tb00237.x
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- Publication type:
- Article
3
INCIDENCE AND GERMICIDE SENSITIVITY OF SALMONELLA TYPHI AND VIBRIO CHOLERAE O1 IN ALFALFA SPROUTS.
- Published in:
- Journal of Food Safety, 1999, v. 19, n. 2, p. 137, doi. 10.1111/j.1745-4565.1999.tb00240.x
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- Publication type:
- Article
4
EDIBLE COATING AS PRESERVATIVE CARRIERS TO INHIBIT YEAST ON TAIWANESE-STYLE FRUIT PRESERVES.
- Published in:
- Journal of Food Safety, 1999, v. 19, n. 2, p. 89, doi. 10.1111/j.1745-4565.1999.tb00236.x
- By:
- Publication type:
- Article
5
CAMPYLOBACTER JEJUNI: A BACTERIAL PARADOX.
- Published in:
- Journal of Food Safety, 1999, v. 19, n. 2, p. 121, doi. 10.1111/j.1745-4565.1999.tb00239.x
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- Publication type:
- Article
6
PREDICTIVE MODEL FOR THE COMBINED EFFECT OF TEMPERATURE, pH, SODIUM CHLORIDE, AND SODIUM PYROPHOSPHATE ON THE HEAT RESISTANCE OF ESCHERICHIA COLI O157:H7<sup>1</sup>.
- Published in:
- Journal of Food Safety, 1999, v. 19, n. 2, p. 147, doi. 10.1111/j.1745-4565.1999.tb00241.x
- By:
- Publication type:
- Article