Slabbert, R.S.; Theron, M.M.; Lues, J.F.R.
(Interim : Interdisciplinary Journal: Vol 9, Issue 1: Central University of Technology Free State Bloemfontein, 2010)
Various foodstuffs have a very low pH and bacteria have been reported to survive such products. Acid substances, such as organic acids are common food preservatives. These substances also lower the pH of processed foods. ...