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

Author： Matos T. J. S.   Jensen B. B.   Bernardo F. M. A.   Barreto A. H. S.   Hojberg Ø.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.70, Iss.6, 2007-06, pp. : 1468-1474

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