Influence of potassium sorbate on the growth of yeasts and moulds in yogurt-Reference-Cited by-同舟云学术

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Influence of potassium sorbate on the growth of yeasts and moulds in yogurt

Published:2009-05 Issue:2 Volume:62 Page:224-227
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

AL-ASHMAWY MAHA A M,IBRAHIM JEHAN I

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2009.00463.x/fullpdf

Reference18 articles.

1. Effects of potassium sorbate on growth and ochratoxin production by Aspergillus ocraceus and Penicillum species;Bullerman;Journal of Food Protection,1985

2. Codex General Standard for Food Additives (2008) CDEX STAN 192-1995. http://www.codexalimentarius.net/gsfaonline/CXS_192e.pdf.

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3. A comparative study on the antifungal effect of potassium sorbate, chitosan, and nano-chitosan against Rhodotorula mucilaginosa and Candida albicans in skim milk acid-coagulated (Karish) cheese;Veterinary World;2023-09

4. The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt;Frontiers in Nutrition;2023-04-03

5. Effect of Some Improving Processing Techniques on the Microbiological and Sensory Quality of Domiati Cheese;Egyptian Journal of Chemistry;2022-09-14

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