Mycoflora of Two Types of Portuguese Dry-Smoked Sausages and Inhibitory Effect of Sodium Benzoate, Potassium Sorbate, and Methyl p-Hydroxybenzoate on Mold Growth Rate - Concepedia

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Mycoflora of Two Types of Portuguese Dry-Smoked Sausages and Inhibitory Effect of Sodium Benzoate, Potassium Sorbate, and Methyl p-Hydroxybenzoate on Mold Growth Rate

16

Citations

17

References

2007

Year

T. J. S. Matos, Birger Boutrup Jensen, Fernando Bernardo, A.H.S. Barreto

Journal of Food Protection

Mold ControlMold Growth RateFood MycologySodium BenzoateFood SafetyMethyl P-hydroxybenzoate

References

	Year	Citations

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