MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES .3. EFFECTS OF SURFACE PRESERVATIVE CONCENTRATION AND SURFACE PH CONTROL ON MICROBIAL STABILITY OF AN INTERMEDIATE MOISTURE CHEESE ANALOG

被引：39

作者：

TORRES, JA ^{[1
]}

KAREL, M ^{[1
]}

机构：

[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1985年 / 9卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1985.tb00713.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：107 / 119

页数：13

共 17 条

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