Abstract
Summary: A turbidostatic continuous culture apparatus is described, which has been used to determine the effect of variations in carbonation, benzoic acid and pH on the growth rate of a soft drink spoilage yeast. Results are presented and a model is derived which, it is believed, enables the spoilage potential of many carbonated soft drinks to be predicted.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
