MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES III. EFFECTS OF SURFACE PRESERVATIVE CONCENTRATION AND SURFACE pH CONTROL ON MICROBIAL STABILITY OF AN INTERMEDIATE MOISTURE CHEESE ANALOG

✍ Scribed by J. ANTONIO TORRES; MARCUS KAREL

• Book ID: 111339739
• Publisher: John Wiley and Sons
• Year: 1985
• Tongue: English
• Weight: 580 KB
• Volume: 9
• Category: Article
• ISSN: 0145-8892
• DOI: 10.1111/j.1745-4549.1985.tb00713.x