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Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products.
Pérez-Díaz, I M; Kelling, R E; Hale, S; Breidt, F; McFeeters, R F.
Affiliation
  • Pérez-Díaz IM; USDA-ARS, SAA Food Science Research Unit, North Carolina State Univ., Raleigh, NC 27695-7624, USA. Ilenys.Prez-Daz@ars.usda.gov
J Food Sci ; 72(7): M240-5, 2007 Sep.
Article in En | MEDLINE | ID: mdl-17995647
Subject(s)
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Collection: 01-internacional Database: MEDLINE Main subject: Tartrazine / Food Contamination / Cucumis sativus / Food Coloring Agents / Food Preservation / Lactobacillus Language: En Journal: J Food Sci Year: 2007 Document type: Article Affiliation country:
Search on Google
Add to My VHL
Print
XML
PubMed Links

Collection: 01-internacional Database: MEDLINE Main subject: Tartrazine / Food Contamination / Cucumis sativus / Food Coloring Agents / Food Preservation / Lactobacillus Language: En Journal: J Food Sci Year: 2007 Document type: Article Affiliation country: