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.
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| Description | scientific article published on 28 December 2004 |
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author: Sonia Marín Vicente Sanchís |
| Publication date | December 28, 2004 |
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