Weak-acid preservatives: modelling microbial inhibition and response
Open Access
- 1 January 1999
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Applied Microbiology
- Vol. 86 (1) , 157-164
- https://doi.org/10.1046/j.1365-2672.1999.00646.x
Abstract
Weak‐acid preservatives are widely used to prevent microbial spoilage of acidic foods and beverages. Characteristically, weak‐acid preservatives do not kill micro‐organisms but inhibit growth, causin...Keywords
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