Calcium propionate (CaP) at 0-0.2% was added in the second step of preparation of Chinese steamed
bun with the chosen levels of glycerol and lactic acid. The samples were packed individually in 13x17
PVDC pouch and stored at 30 + 2oC until spoiled. Samples were taken every 2 days to be analyzed for
aw, pH, and aerobic plate counts, yeast and mould plate counts.