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Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening
white cheese sorbic acid potassium sorbate
2010/2/3
In this study, the basic microbiological and chemical properties of Turkish white cheese, containing 300 ppm, 500 ppm and 700 ppm sorbic acid and potassium sorbate, ripened in brine for 90-days at 4 ±...
Fermentation Quality of Italian Ryegrass (Lolium multiflorum Lam.) Silages Treated with Encapsulated-glucose, Glucose, Sorbic Acid and Pre-fermented Juices
Italian Ryegrass Additives Fermentation Quality Residual Mono-and Di-saccharides
2016/4/26
This experiment was carried out to evaluate the effects of adding encapsulated-glucose, glucose, sorbic acid or pre-fermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation quality...
Effects of Adding Glucose, Sorbic Acid and Pre-fermented Juices on the Fermentation Quality of Guineagrass (Panicum maximum Jacq.) Silages
Guineagrass Silage Glucose Sorbic Acid Pre-fermented Juices
2016/4/15
This study was conducted to evaluate the effects of adding glucose (G), sorbic acid (S), pre-fermented juice of epiphytic lactic acid bacteria (FJLB) and their combinations on the fermentation qualiti...