Rujukan Kalium sorbat

  1. ↑ Merck Index, edisi ke-11, 7661.
  2. ↑ |SIAL&N5=SEARCH_CONCAT_PNO|BRAND_KEY&F=SPEC Potassium sorbate at Sigma-Aldrich.
  3. ↑ http://chem.sis.nlm.nih.gov/chemidplus/rn/590-00-1. [pautan mati]
  4. ↑ Nordic Food Additive Database Diarkibkan 2008-05-02 di Wayback Machine Nordic Working Group on Food Toxicology and Risk Assessment.
  5. ↑ patent process for commercial potassium sorbate Diarkibkan 2012-01-31 di Wayback Machine
  6. ↑ "Agricultural Marketing Service". www.ams.usda.gov. Diarkibkan daripada yang asal pada 2014-06-11. Dicapai pada 2012-09-21.
  7. ↑ "Ingredients - Vanilla Mc Shake". McDonald's USA. Diarkibkan daripada yang asal pada 30 October 2017. Dicapai pada 24 April 2014.
  8. ↑ "Nutrition Information". Mc Donalds UK. Dicapai pada 24 April 2014.
  9. 1 2 "036. Sorbate, potassium (FAO Nutrition Meetings Report Series 40abc)". Inchem.org. Dicapai pada 2013-02-22.
  10. ↑ Tulamait, Aiman; Laghi, Franco; Mikrut, Kathleen; Carey, Roberta B.; Budinger, G. R. Scott (2005). "Potassium sorbate reduces gastric colonization in patients receiving mechanical ventilization". J. Crit. Care. 20 (3): 281–287. doi:10.1016/j.jcrc.2005.03.002. PMID 16253799. Unknown parameter |displayauthors= ignored (bantuan)
  11. ↑ The Soft Drinks Companion – A technical handbook for the beverage industry, Chapter 10.
  12. ↑ "Sorbic Acid - National Library of Medicine HSDB Database". National Institute of Health.
  13. ↑ Elder, R. E. (1988). "Final report on the safety assessment of sorbic acid and potassium sorbate" (PDF). J Am Coll Toxicol. 7 (6): 837–880. doi:10.3109/10915818809078711. Diarkibkan daripada yang asal (PDF) pada May 27, 2018. Dicapai pada May 26, 2018.
  14. 1 2 3 "Potassium sorbate - Agricultural Marketing Service - USDA" (PDF). U.S. government. Dicapai pada May 26, 2018. Potassium sorbate is effective against yeasts, molds, and select bacteria, and is widely used at 0.025 to 0.10 % levels in cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, doughs, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections and mayonnaise.
  15. ↑ "21 CFR 150 - Fruit butters, jellies, preserves, and related products" (PDF). Government Printing Office. April 1, 2011. Dicapai pada May 25, 2018.
  16. ↑ Guillou, A.A.; Floros, J.D.; Cousin, M.A. (1992). "Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage". Journal of Food Science. 57 (6): 1364–1368. doi:10.1111/j.1365-2621.1992.tb06859.x. ISSN 0022-1147.
  17. ↑ "21 CFR 133 - Cheeses and related cheese products" (PDF). Government Printing Office. April 1, 2011. Dicapai pada May 25, 2018.
  18. 1 2 Carocho, Márcio; Barreiro, Maria Filomena; Morales, Patricia; Ferreira, Isabel C. F. R. (2014). "Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives". Comprehensive Reviews in Food Science and Food Safety. 13 (4): 377–399. doi:10.1111/1541-4337.12065. PMID 33412697. |hdl-access= requires |hdl= (bantuan)
  19. ↑ Hendy, R. J.; Hardy, J.; Gaunt, I. F.; Kiss, I. S.; Butterworth, K. R. (1976). "Long-term toxicity studies of sorbic acid in mice". Food and Cosmetics Toxicology. 14 (5): 381–386. doi:10.1016/S0015-6264(76)80173-3. PMID 1010505.
  20. ↑ Gaunt, I. F.; Butterworth, K. R.; Hardy, J.; Gangolli, S. D. (1975). "Long-term toxicity of sorbic acid in the rat". Food and Cosmetics Toxicology. 13 (1): 31–45. doi:10.1016/0015-6264(75)90080-2. PMID 1123201.
  21. ↑ Mason, P. L.; Gaunt, I. F.; Hardy, J.; Kiss, I. S.; Butterworth, K. R.; Gangolli, S. D. (1976). "Long-term toxicity of parasorbic acid in rats". Food and Cosmetics Toxicology. 14 (5): 387–394. doi:10.1016/S0015-6264(76)80174-5. PMID 1010506.
  22. ↑ Saltmarsh, Mike (2015-03-15). "Recent trends in the use of food additives in the United Kingdom". Journal of the Science of Food and Agriculture. 95 (4): 649–652. doi:10.1002/jsfa.6715. ISSN 1097-0010. PMID 24789520. ... the preservative used in the study, sodium benzoate, has been replaced by potassium sorbate in the majority of soft drinks.

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