Sorbic Acid as a Preservative for Sweet Cucumber Pickles1
AUTOR(ES)
Sheneman, J. M.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1057091Documentos Relacionados
- Sorbic Acid as a Selective Agent in Cucumber Fermentations: I. Effect of Sorbic Acid on Microorganisms Associated with Cucumber Fermentations1
- Lipid Alterations During the Fermentation of Dill Pickles1
- Sorbic Acids as a Selective Agent in Cucumber Fermentations: II. Effect of Sorbic Acid on the Yeast and Lactic Acid Fermentations in Brined Cucumbers12
- Influence of Sorbic Acid on Populations and Species of Yeasts Occurring in Cucumber Fermentations1
- The Weak Acid Preservative Sorbic Acid Inhibits Conidial Germination and Mycelial Growth of Aspergillus niger through Intracellular Acidification