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Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of molds.
The combined and independent effects of sucrose, sodium chloride, potassium sorbate, and sodium benzoate on heat inactivation of conidia of Aspergillus flavus and Penicillium puberulum, ascospores of Byssochlamys nivea, and vegetative cells of Geotrichum candidum were studied. In addition, the effec...
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
1981
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| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC243718/ https://ncbi.nlm.nih.gov/pubmed/7195189 |
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