Potassium sorbate and sodium benzoate as preservatives in candied kondol
Five hundred grams each of candied kondol were dipped for two minutes in two times their weight 2, 3, and 5% solutions of potassium sorbate and of sodium benzoate. Analyses were made on total plate count, yeast and mold count, total sugars, percent moisture, residual concentration of sorbic acid and...
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| Format: | Thesis |
| Language: | English |
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1968.
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