65 research outputs found
Inhibition of Vibrio parahaemolyticus by Sorbic Acid in Crab Meat and Flounder Homogenates
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Enumeration of Campylobacter spp. in Broiler Feces and in Corresponding Processed Carcasses
Full text linkPreliminary Observations on Human Reactions Related to Sensory Evaluation of Cooked Commercial Bacon
Full text linkPotassium Sorbate Dip as a Method of Extending Shelf Life and Inhibiting the Growth of Salmonella and Staphylococcus aureus on Fresh, Whole Broilers
No full textInhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic Acid
Full text linkEffects of Antioxidants on Growth, Sporulation and Pseudomycelium Production by Saccharomyces cerevisiae
No full textEffects of Acids on Potassium Sorbate Inhibition of Food-Related Microorganisms in Culture Media
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