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A study on the efficiency of propyl paraben as a preservative in dehydrated candied papaya by Yang, Amelia G.

Antimicrobial application on CHALUA, a Vietnamese sausage by Talan, Ceri Kristine H.

Potassium sorbate and sodium benzoate as preservatives in candied kondol by Fandialan,Agnes M.

Enzymes in food processing by Reed, Gerald

Fresh ginger extract and salt as indirect antimicrobials for tofu by Montano, Tracy Jane G.

Enzymes in food processing

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Preservatives in the food, pharmaceutical and environmental industries

Natural antimicrobial systems and food preservation

Enzymes in food processing by Reed, Gerald

Potassium sorbate as fungistat in dried beef. by Palispis, Brenda R.

Comparative efficacy of sodium benzoate and potassium sorbate as preservative in candied kamias by Parce, Carmina J.

Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat by Dela Fuente, Ma. Cecilia A.

Influences of malic acid and nisin supplementations on the decimal reduction times of E. coli O157 H7 in mildly-heated young coconut liquid endosperm by Estilo, Emil Emmanuel C.

The effectivity of pimaricin and pH adjustment in retarding the spoilage of Ladu orange juice by Ramos, Juanita G.

The chemistry of food additives and preservatives by Msagati, Titus A.M

A review of the technological efficacy of some antimicrobial agents fourteenth report.

Antimicrobial food additives characteristics, uses, effects by Lueck, Erich

Comparative performance of glucono-delta-lactone and sodium polyphosphate as preservative in miki prepared from selected flour blends by Tiglao, Blanquita J.

Onion (Allium cepa) and salt as indirect antimicrobials of tofu by Montilla, Glenda Baga

Process-induced food toxicants occurrence, formation, mitigation, and health risks by Stadler, Richard H.