ICAR Research Data Repository for Knowledge Management
Action of certain organic acids on spoilage organisms in mango pickle.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2736/
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| Title |
Action of certain organic acids on spoilage organisms in mango pickle.
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| Creator |
Anand, J. C.
Johar, D. S. |
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| Subject |
10 Food Microorganisms
02 Pickle |
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| Description |
The relative effects of acetic, citric and lactic acids on the control of spoilage in mango pickle, due to moulds and yeasts, have been investigated. Acetic acid not only prevents spoilage at low concentrations, but is also more effective than lactic or citric acid. The inhibitory action of these organic acids is not entirely due to the pH they impart to the medium but is also due to the nature of the acid molecules and their anion part. Addition of salt enhances the inhibitory action of acids. |
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| Date |
1958
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2736/1/Journal_of_Scientific_and_Industrial_Research_1958_17C_12_203-205.pdf
Anand, J. C. and Johar, D. S. (1958) Action of certain organic acids on spoilage organisms in mango pickle. Journal of Scientific and Industrial Research, 17C. pp. 203-205. |
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