Chrysosporium species, potential spoilage organisms of chocolate

Journal of Applied Microbiology

Volumn 83, Issue 6, 1997, Pages 771-778

  Kinderlerer, J L ^a  

^a SHEFFIELD HALLAM UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ALGAE; BLOOMS (METAL); SPOILAGE;

CHOCOLATE BARS; CHRYSOSPORIUM; COCOA BEANS; COCOA BUTTER; EQUILIBRIUM RELATIVE HUMIDITY; FAT BLOOM; FUNGAL GROWTH; HIGH WATER; RECRYSTALLISATION; WATER ACTIVITY;

POLYSACCHARIDES;

ARTICLE; CACAO; CHRYSOSPORIUM; ELECTRON MICROSCOPY; FOOD SPOILAGE; FUNGUS GROWTH; NONHUMAN;

CHRYSOSPORIUM; CHRYSOSPORIUM SP.; FUNGI; INOPUS; THEOBROMA CACAO;

EID: 0031456985     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1997.00314.x     Document Type: Article

References (12)

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