Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production
Abstract Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intentionally added preservatives and the preservatives naturally produced in food. Th...
| Published in: | Food Science of Animal Resources |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
Springer Nature
2023-03-01
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| Subjects: | |
| Online Access: | https://doi.org/10.5851/kosfa.2022.e79 |