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Inhibition of microorganisms in salad dressing by sucrose and methylglucose fatty acid monoesters

Author:
Yang, C.M., Luedecke, L.O., Swanson, B.G., Davidson, P.M.
Source:
Journal of food processing and preservation 2003 v.27 no.4 pp. 285-298
ISSN:
0145-8892
Subject:
salad dressings, food preservation, sucrose, glucose, esters, myristic acid, palmitic acid, stearic acid, oleic acid, dodecanoic acid, antibacterial properties, antifungal properties, Zygosaccharomyces, Lactobacillus fructivorans, food contamination, inactivation, viability
Agid:
1546536