Search Results for: Yoghurt containing added fruit
corrosion by inhibiting the dehydrogenase system in microorganisms. it has an inhibitory effect on mold, yeast and many good bacteria, but it is almost ineffective against anaerobic spore forming bacteria and lactobacillus acidophilus. it is widely used in the preservation of foods such as cheese, yoghurt
and other cheese products, bread snack products, beverages, juices, jams, pickles and fish products. the amount of plastic bottled concentrated fruit and vegetable juice should not exceed g/kg; in soy sauce, vinegar, jam, hydrogenated vegetable oil, soft candy, dried fish products, ready-to-eat soy...
https://www.foodchem.cn/products/Sorbic-Acid
corrosion by inhibiting the dehydrogenase system in microorganisms. it has an inhibitory effect on mold, yeast and many good bacteria, but it is almost ineffective against anaerobic spore forming bacteria and lactobacillus acidophilus. it is widely used in the preservation of foods such as cheese, yoghurt
and other cheese products, bread snack products, beverages, juices, jams, pickles and fish products. the amount of plastic bottled concentrated fruit and vegetable juice should not exceed g/kg; in soy sauce, vinegar, jam, hydrogenated vegetable oil, soft candy, dried fish products, ready-to-eat soy...
http://www.foodchem.cn/products/Sorbic-Acid
corrosion by inhibiting the dehydrogenase system in microorganisms. it has an inhibitory effect on mold, yeast and many good bacteria, but it is almost ineffective against anaerobic spore forming bacteria and lactobacillus acidophilus. it is widely used in the preservation of foods such as cheese, yoghurt
and other cheese products, bread snack products, beverages, juices, jams, pickles and fish products. the amount of plastic bottled concentrated fruit and vegetable juice should not exceed g/kg; in soy sauce, vinegar, jam, hydrogenated vegetable oil, soft candy, dried fish products, ready-to-eat soy...
http://www.foodchem.cn/products/Sorbic-Acid