Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree

<div>Total aerobic microorganisms in OFSP puree with preservatives during storage at ambient temperatures (15-25°C) and refrigeration temperature (4°C).<b> PS</b>: potassium sorbate,<b> SB</b>: sodium benzoate, and<b> CA</b>: citric acid.</div>

International Journal of Food Science

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Figure 5

Figure 5: Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree 