Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose multi layer films
暂无分享,去创建一个
[1] J. Torres,et al. POTASSIUM SORBATE PERMEABILITY of POLYSACCHARIDE FILMS: CHITOSAN, METHYLCELLULOSE and HYDROXYPROPYL METHYLCELLULOSE , 1990 .
[2] O. Fennema,et al. Water Vapor Permeability of an Edible, Fatty Acid, Bilayer Film , 1984 .
[3] M. Karel,et al. MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES II. CONTROL OF SURFACE pH , 1985 .
[4] L. Leistner,et al. Microbiology of meat and meat products in high- and intermediate-moisture ranges. , 1978 .
[5] R H Dainty,et al. Symposium on microbial changes in foods. Changes caused by microbes in spoilage of meats. , 1971, The Journal of applied bacteriology.
[6] M. Karel,et al. MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES III. EFFECTS OF SURFACE PRESERVATIVE CONCENTRATION AND SURFACE pH CONTROL ON MICROBIAL STABILITY OF AN INTERMEDIATE MOISTURE CHEESE ANALOG , 1985 .
[7] M. Karel,et al. MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATION , 1985 .
[8] O. Fennema,et al. Water Vapor Permeability of Edible Bilayer Films , 1984 .
[9] S. Guilbert,et al. Diffusivity of Sorbic Acid in Food Gels at High and Intermediate Water Activities , 1985 .
[10] B. G. Shaw,et al. Protein changes caused by bacterial growth on beef. , 1975, The Journal of applied bacteriology.