Determination of the Bacterial Community of Mustard Pickle Products and Their Microbial and Chemical Qualities
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DOI: 10.3390/biology12020258
Abstract: Simple Summary The sulfite contents from bleach in all commercially available mustard pickle products exceeded the allowable limit of food additives (30 ppm), with a failure rate of 100%. Although the samples contained no food… read more here.
Keywords: pickle products; microbial chemical; chemical qualities; mustard pickle ... See more keywords