<i>Pseudomonas</i> spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses?
Psychrotolerant <i>Pseudomonas</i> spp. are among the most common spoilage agents in fresh, soft and semi-soft cheeses; therefore, hurdles inhibiting their growth are in strong demand by producers. This study aimed to establish Minimal Inhibiting Concentrations (MICs) of lactic and acetic acid towar...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2021-04-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/10/4/891 |
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