The use of buffered acidulant systems to improve the microbiological stability of acid foods
- 30 April 1987
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 4 (2) , 105-113
- https://doi.org/10.1016/0740-0020(87)90025-6
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Microbiological Spoilage of Mayonnaise and Salad Dressings 1Applied Microbiology, 1971
- SPOILAGE IN SALAD AND FRENCH DRESSING DUE TO YEASTSJournal of Food Science, 1950