CCJ van Melis, MN Nierop Groot… - Applied and …, 2011 - Am Soc Microbiol 1 Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA, Wageningen, The Netherlands 4 2 Food Microbiology Laboratory, Wageningen University, Bomenweg 2, 6703HD, Wageningen, The Netherlands 5 3 Food and Biobased Research, Wageningen ... Related articles - All 5 versions
C Guarino, F Fuselli, A La Mantia… - Food Chemistry, 2011 - Elsevier A single method, based on RP-HPLC with UV detection, was developed with the aim of simultaneously quantifying four preservatives in cheeses: benzoic acid, sorbic acid, natamycin and lysozyme. ... The preservatives were extracted from different cheeses by using the same ... Cited by 1 - Related articles - All 2 versions
E Grilli, B Tugnoli, A Formigoni, P Massi… - Poultry …, 2011 - ncbi.nlm.nih.gov The reduction of Salmonella prevalence in broilers is a priority in European Union agricultural policies because treatment with antibiotics is forbidden by Regulation (EC) 2160/2003. Two trials were conducted to evaluate the efficacy of a microencapsulated blend of sorbic acid and ...
Y Wenjuan, W Yewei, Z Bangshang… - Modern Scientific …, 2011 - en.cnki.com.cn A method for determination of benzoic acid and sorbic acid in soy sauce using gas chromatography with a capillary column specially used for the analysis of fatty aicds has been established.Ethyl ether was selected to extract the target objects from samples by comparison of three ... Cached
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