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

AuthID
 P-004-9SM
5
Author(s)
Jensen, BB
·
Hojberg, O
Tipo de Documento
Article
Year published
2007
Publicado
in JOURNAL OF FOOD PROTECTION, ISSN: 0362-028X
Volume: 70, Número: 6, Páginas: 1468-1474 (7)
Indexing
Wos®
Scopus®
Crossref®13
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 17612078
SCOPUS: 2-s2.0-34250315766
Wos: WOS:000247090600021
Source Identifiers
ISSN: 0362-028X
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