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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Date
2005
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Guynot, M. Elena
Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
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International Journal of Food Microbiology, 2005, vol. 101, núm. 2, p. 169-177