Growth of Eurotium chevalieri in milk jam: Influence of pH, potassium sorbate and water activity
Milk jam (dulce de leche) is a typical Argentine sweet spread prepared by milk evaporation to about 70% w/w total solids at atmospheric pressure with added sucrose, glucose and vanillin. Growth of xerophilic molds represents a severe problem in this type of intermediate moisture product. This study...
Guardado en:
| Autores principales: | Char, C.D., Guerrero, S.N., Alzamora, S.M. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01496085_v27_n1_p1_Char |
| Aporte de: |
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