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, SòniaMarín Sillué, Sònia - ORCID ID
Sanchís Almenar, VicenteSanchís Almenar, Vicente - ORCID ID
Ramos Girona, Antonio J.Ramos Girona, Antonio J. - ORCID ID
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