AGRIS - International System for Agricultural Science and Technology

Mycoflora of Two Types of Portuguese Dry-Smoked Sausages and Inhibitory Effect of Sodium Benzoate, Potassium Sorbate, and Methyl p-Hydroxybenzoate on Mold Growth Rate

2007

Matos, T.J.S. | Jensen, B.B. | Bernardo, F.M.A. | Barreto, A.H.S. | Hojberg, O.


Bibliographic information
Journal of food protection
Volume 70 Issue 6 Pagination 1468 - 1474 ISSN 0362-028X
Other Subjects
Drug effects; Colony count; Microbial; Species specificity; Food processing (general) - livestock products; Time factors; Food packaging (general) - livestock products; Potassium sorbate; Parabens; Food composition and quality - livestock products; Consumer product safety; Sodium benzoate; Molds (fungi); Food preservatives; Growth & development; Toxigenic strains; Alentejano; Food additives (general) - livestock products; Sodium benzoate; Minimum inhibitory concentration; Smoked meats; Dose-response relationship; Drug; Ribatejano; Shelf life; Chourico; Food microbiology; Methyl-p-hydroxybenzoate; Food contamination and toxicology - livestock products; Food preservatives
Language
English
Note
2019-12-05
Type
Journal Article; Text

2024-02-27
MODS
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org