Related content

Microbial Evolution during Storage of Seasoned Olives Prepared with Organic Acids with Potassium Sorbate, Sodium Benzoate, and Ozone Used as Preservatives

By López F. N. Arroyo   Quintana M. C. Durán   Fernández A. Garrido  

Journal of Food Protection, Vol. 69, Iss. 6, 2006-06 ,pp. : 1354-1364

International Association for Food Protection

Access to resources Recommend Favorite

Antimicrobial Effectiveness of Potassium Sorbate and Sodium Benzoate against Zygosaccharomyces bailii in a Salsa Mayonnaise

By Wind Charles E.   Restaino Lawrence  

Journal of Food Protection, Vol. 58, Iss. 11, 1995-11 ,pp. : 1257-1259

International Association for Food Protection

Access to resources Recommend Favorite

Modeling the Efficacy of Triplet Antimicrobial Combinations: Yeast Suppression by Lauric Arginate, Cinnamic Acid, and Sodium Benzoate or Potassium Sorbate as a Case Study

By Dai Yumei   Normand Mark D.   Weiss Jochen   Peleg Micha  

Journal of Food Protection, Vol. 73, Iss. 3, 2010-03 ,pp. : 515-523

International Association for Food Protection

Access to resources Recommend Favorite

Growth Response of Escherichia coli ATCC 35218 Adapted to Several Concentrations of Sodium Benzoate and Potassium Sorbate

By Santiesteban-López N. Angélica   Rosales Mónica   Palou Enrique   López-Malo Aurelio  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2301-2307

International Association for Food Protection

Access to resources Recommend Favorite

Heat Inactivation of Escherichia coli O157:H7 in Apple Cider Containing Malic Acid, Sodium Benzoate, and Potassium Sorbate

By Dock L. Lotte   Floros John D.   Linton Richard H.  

Journal of Food Protection, Vol. 63, Iss. 8, 2000-08 ,pp. : 1026-1031

International Association for Food Protection

Access to resources Recommend Favorite