Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical prese...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Int J Food Sci
Main Authors: Musyoka, Joyce Ndunge, Abong', George Ooko, Mbogo, Daniel Mahuga, Fuchs, Richard, Low, Jan, Heck, Simon, Muzhingi, Tawanda
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi 2018
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6011086/
https://ncbi.nlm.nih.gov/pubmed/29977906
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/8410747
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados