Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
Zygosaccharomyces rouxii is an osmophilic yeast responsible for a large amount of economic loss in high sugar food production. Statistical modelling techniques were used in the present study to assess the individual effects of different chemical preservatives (potassium sorbate, sodium benzoate, dim...
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| Autores principales: | Rojo, M.C., Arroyo López, F.N., Lerena, M.C., Mercado, L., Torres, A., Combina, M. |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09567135_v50_n_p349_Rojo |
| Aporte de: |
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