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MATERIALS AND METHODS
RESULTS AND DISCUSSION
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30 minutes 75 Grape activated and heated activated asci activated count activated spores activated suspensions activation ratio added potassium sorbate added sodium benzoate APDA asci on media asci on various asci were cultured ascospores ascus suspension average viable counts benzoate Medium 25 benzoate ppm benzoate benzoate-containing media Brix juice Byssochlamys fulva cent recovery Cherry juice agar conidia count of heated count with benzoate count without benzoate count x l0 counts of activated counts of untreated Czapek Dox 4/3 Czapek Dox agars enumerating Food Science fulva on various grape juice heated asci heated spores heated suspensions high viable counts levels of benzoate levels of sorbate media with added Methylene Blue orange juice agar PDA agars potassium sorbate ppm ppm benzoate Medium ppm sorbate Medium recovery of heated Salmonella typhimurium sodium benzoate ppm sorbate Medium 25 sorbate ppm sorbate sorbate-containing media Streptococcus faecalis thermal injury untreated asci untreated spores untreated suspensions various media