Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments-Reference-Cited by-同舟云学术

Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments

Published:2019-08 Issue: Volume:81 Page:108-114
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Nierop Groot Masja,Abee Tjakko,van Bokhorst-van de Veen Hermien

Funder

Public-Private Partnership Mild Preservation of Food Products

Dutch Government via the Topsector Agri&Food

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference45 articles.

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3. The efficacy of chemical sanitizers on the reduction of Salmonella Typhimurium and Escherichia coli affected by bacterial cell history and water quality;Banach;Food Contr.,2017

4. Two distinct groups within the Bacillus subtilis group display significantly different spore heat resistance properties;Berendsen;Food Microbiol.,2015

5. Surface Decontamination of Fruits and Vegetables Eaten Raw: a Review;Beuchat,1998

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