Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia-Reference-Cited by-同舟云学术

Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia

Published:2017-01 Issue: Volume:240 Page:124-130
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Kalai Safaa,Anzala Lexane,Bensoussan Maurice,Dantigny Philippe

Funder

Region Bretagne, Region Pays de la Loire

Bretagne Biotechnologies Alimentaires

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference46 articles.

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2. Recent advances in cheese microbiology;Beresford;Int. Dairy J.,2001

3. Effect of inoculum size and water activity on the time to visible growth of Penicillium chrysogenum colony;Burgain;Int. J. Food Microbiol.,2013

4. Microbiology of cheese;Chapman,1990

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