Use of potassium sorbate, diethylpyro-carbonate and heat for the preservation of prunes at high moisture levels
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference7 articles.
1. Chemical Preservatives as Inhibitors of Yeast Growth
2. Microbial spoilage of dried prunes: I. Yeasts and molds associated with spoiled dried prunes
3. , & , ‘Research for better quality in dried fruit—prunes’, 1960, U. S. Dep. Agric. ARS-74-18
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. SORBIC ACID LOSS FROM HIGH MOISTURE PRUNES;Journal of Food Science;1980-09
2. A SYNERGIC PERSPECTIVE;Antibiotics and Antibiosis in Agriculture;1977
3. Developments in technology and nutritive value of dehydrated fruits, vegetables, and their products;C R C Critical Reviews in Food Technology;1973-11
4. Preservation of high-moisture dried prunes with sodium benzoate instead of potassium sorbate;Journal of the Science of Food and Agriculture;1973-08
5. Antimicrobial Protection of Moisturized Deglet Noor Dates;Applied Microbiology;1972-04
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