Influence of Phosphate Compounds on Certain Fungi and Preservative Effects of the Compounds on Fresh Cherry Fruit (Prunus cerasus, L.)
Studies were conducted using four phosphate compounds: sodium hexametaphosphate, sodium tripolyphosphate, sodium tetraphosphate, and tetrasodium pyrophosphate at 1, 5, and 10 per cent concentrations to ascertain their effects on fresh cherries, as well as their in vitro antimycotic effects against B...
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| Format: | Others |
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DigitalCommons@USU
1967
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| Online Access: | https://digitalcommons.usu.edu/etd/4975 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6011&context=etd |