Assertion: propionic acid's percent | /r/CapableOf | use cultured whey
Facets:
value: in a 1985-1986 survey
type: TEMPORAL
value: as mold inhibitors
type: MANNER
Source sentences:
text: In a 1985-1986 survey, conducted by the American Institute of Baking (AIB), 26 percent of the responding larger baking companies in the U.S. used cultured whey, vinegar and raisin juice as mold inhibitors (Dubois and Vetter, 1987).