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Food Ingredients and Flavours

วนเสารท 16 ตลาคม พ.ศ. 2553. NATAMYCIN - Natural Preservative. Natamycin can control almost all yeasts and moulds but does not affect bacteria, viruses or other micro-organisms. Many factors can influence the stability of Natamycin acidity PH value, temperature, light, oxygen, heavy metals, etc. Is 15-40 ppm . Two years in cool 0-10C, dry conditions, away from direct sunlight in original unopened packs. Food Ingredients and Flavours. ไมมความคดเหน. NISIN - Natural Preservative. Nisin can be.

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Food Ingredients and Flavours

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วนเสารท 16 ตลาคม พ.ศ. 2553. NATAMYCIN - Natural Preservative. Natamycin can control almost all yeasts and moulds but does not affect bacteria, viruses or other micro-organisms. Many factors can influence the stability of Natamycin acidity PH value, temperature, light, oxygen, heavy metals, etc. Is 15-40 ppm . Two years in cool 0-10C, dry conditions, away from direct sunlight in original unopened packs. Food Ingredients and Flavours. ไมมความคดเหน. NISIN - Natural Preservative. Nisin can be.

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This web page tasterpro.blogspot.com states the following, "Natamycin can control almost all yeasts and moulds but does not affect bacteria, viruses or other micro-organisms." We saw that the webpage said " Many factors can influence the stability of Natamycin acidity PH value, temperature, light, oxygen, heavy metals, etc." It also said " Two years in cool 0-10C, dry conditions, away from direct sunlight in original unopened packs."

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