Kvasny Prum. 1983; 29(11): 256-259 | DOI: 10.18832/kp1983048

Possible increase of stability of non-alcoholic bevereges.Peer-reviewed article

M. NOVOTNÝ, J. KAHUDOVÁ

The possible microbial contamination of products from the production of non-alcoholic beverages with cooling water during pasteurization is discussed. Also a possible use of pimaricin (Delvocit) in a quantity of 5 mg . l^-1 and sorbic acid as stabilizers for non alcoholic beverages is described.
(In Czech, English summary only)

Keywords: non-alcoholic bevereges, stability, contamination

Published: November 1, 1983