Assessment of microorganism activity as bio-preservatives for perishable food
Analysis of the results of studying dynamics of microbiological indicators of perishable food (fresh tomatoes), shows that the control samples (fresh tomatoes without processing a preservative) on the 15th day of storage at 4±2 °C exceeds the QMA&OAMO index, on the 5th day yeast already detected...
Main Authors: | Shevchenko Margarita, Zimina Maria, Sukhikh Stanislav, Gromov Yegor, Zubareva Elena |
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Format: | Article |
Language: | English |
Published: |
EDP Sciences
2021-01-01
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Series: | E3S Web of Conferences |
Subjects: | |
Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/67/e3sconf_sdgg2021_02008.pdf |
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