Effects of acidification and preservatives on microbial growth during storage of orange fleshed sweet potato puree
Orange Fleshed Sweet Potato (OFSP) puree, a versatile food ingredient, is highly perishable limiting its use in resource constrained environments. It is therefore important to develop shelf-stable puree. A challenge test study was carried out to determine the effect of combinations of chemical prese...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Hindawi Limited
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/100353 |
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