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dc.contributor.authorGlevitzky, Mirel-
dc.contributor.authorDumitrel, Gabriela-Alina-
dc.contributor.authorPerju, Delia Maria-
dc.contributor.authorPopa, M.-
dc.date.accessioned2020-03-24T09:19:20Z-
dc.date.accessioned2021-03-01T08:41:31Z-
dc.date.available2020-03-24T09:19:20Z-
dc.date.available2021-03-01T08:41:31Z-
dc.date.issued2009-
dc.identifier.citationGlevitzky, Mirel. Studies regarding the use of preservatives on soft drinks stability. Timişoara: Editura Politehnica, 2009en_US
dc.identifier.urihttp://primo.upt.ro:1701/primo-explore/search?query=any,contains,Studies%20regarding%20the%20use%20of%20preservatives%20on%20soft%20drinks%20stability&tab=default_tab&search_scope=40TUT&vid=40TUT_V1&lang=ro_RO&offset=0 Link Primo-
dc.description.abstractThe shelf live of soft drink is limited by microbial alteration and chemical reactions. The aim of this paper is to test the action of commonly used preservatives on the soft drinks quality in different storage conditions. In the mean time, the appropriate concentration of citric acid used for product acidification was established. The samples microbiological analyses together with their physico-chemical parameters allow us to estimate the efficiency of sodium benzoate and potassium sorbate preservatives uses.en_US
dc.language.isoenen_US
dc.publisherTimişoara: Editura Politehnicaen_US
dc.relation.ispartofseriesSeria chimie şi ingineria mediului, Tom 54(68), fasc. 1 (2009);-
dc.subjectSoft drinksen_US
dc.subjectMicrobiologyen_US
dc.subjectPreservativesen_US
dc.subjectSodium benzoateen_US
dc.subjectPotassium sorbateen_US
dc.titleStudies regarding the use of preservatives on soft drinks stability [articol]en_US
dc.typeArticleen_US
Appears in Collections:Articole științifice/Scientific articles

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