Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery products

 
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2017 (EN)

Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery products

Onno, Bernard
Gougouli, Maria
Membré, Jeanne-Marie
Koutsoumanis, Konstantinos
Dagnas, Stéphane

Article / Άρθρο
info:eu-repo/semantics/article


English

2017-01-05T09:44:37Z
2017


Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Σχολή Γεωπονίας, Δασολογίας και Φυσικού Περιβάλλοντος, Τμήμα Γεωπονίας

International Journal of Food Microbiology, vol.240 no.C [2017] p.75-84
urn:ISSN:01681605

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info:eu-repo/semantics/openAccess



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