Isolation and Identification of Spoilage Organisms in Bakery Products: Comparative Study of the Effects of Formulation Factors and Preservatives. IPS Journal of Nutrition and Food Science, [S. l.], v. 6, n. 1, p. 660–672, 2026. DOI: 10.54117/ebnwzy15. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/151. Acesso em: 3 jun. 2026.