Research Article
Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree
Figure 6
Microbial counts of yeast and molds in OFSP puree with and without preservatives during storage at ambient temperatures (15-25°C) and refrigeration temperature (4°C). PS: potassium sorbate, SB: sodium benzoate, and CA: citric acid.