An attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth-Reference-Cited by-同舟云学术

An attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth

Published:2005-05 Issue:2 Volume:101 Page:169-177
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Guynot M. Elena,Marín Sonia,Sanchis Vicente,Ramos Antonio J.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference24 articles.

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3. Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogue;Abellana;International Journal of Food Microbiology,2001

4. Modelling mold spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum;Battey;Food Microbiology,2001

5. Predictive food microbiology;Buchanan;Trends in Food Science and Technology,1993

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