✦ LIBER ✦
An attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth
✍ Scribed by M. Elena Guynot; Sonia Marín; Vicente Sanchis; Antonio J. Ramos
- Book ID
- 113645233
- Publisher
- Elsevier Science
- Year
- 2005
- Tongue
- English
- Weight
- 140 KB
- Volume
- 101
- Category
- Article
- ISSN
- 0168-1605
No coin nor oath required. For personal study only.