Share

Effect of storage temperature and addition of sorbic and benzoic acids on the shelf life of fish marinades.

[In Dutch. / En néerlandais.]

Author(s) : NEYTS K., DEBEVERE J.

Type of article: Article

Summary

Evaluation of the changes in microflora and in organoleptic properties of fish marinades stored at 4-20 deg C and the addition (or not) of 0.06% potassium sorbate and of 0.1% sodium benzoate. Effect of these parameters on the growth rate of lactic bacteria.

Details

  • Original title: [In Dutch. / En néerlandais.]
  • Record ID : 1993-2731
  • Languages: Dutch
  • Source: Voedingsm. Technol. - vol. 25 - n. 24
  • Publication date: 1992

Links


See the source

Indexing