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Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage
food additive antimicrobial compounds gram-negative bacteria
2010/3/5
This study examined the effects of food additives on gram-negative bacteria. The food additives used included synthetic antioxidants (butylated hydroxyanisole, BHA, and butylated hydroxytoluene, BHT),...