Sorbic acid
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9781420039368.ch23
Reference143 articles.
1. Extension of Shelf Life of Whole and Peeled Shrimp with Organic Acid Salts and Bifidobacteria
2. Use of Acidification, Low Temperature, and Sorbates for Storage of Orange Juice
3. Effect of Belly Handling (Chilled, Frozen, Prerigor) and Smoking Delay on Regular and Sorbate-Cured Bacon
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