Modelling the effects of lactic acid, sodium benzoate and temperature on the growth ofCandida maltosa
Author:
Affiliation:
1. Faculty of Chemical and Food Technology; Slovak University of Technology in Bratislava; Bratislava Slovakia
Funder
Agentúra na Podporu Výskumu a Vývoja
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12803/fullpdf
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3. Comparison of stochastic and deterministic concepts of bacterial lag;Baranyi;J Theor Biol,1998
4. A dynamic approach to predicting bacterial growth in food;Baranyi;Int J Food Microbiol,1994
5. Food spoilage yeasts: effects of pH, NaCl and temperature on growth;Betts;Food Control,1999
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