Water activity and temperature effects on growth of Eurotium amstelodami, E. chevalieri and E. herbariorum on a sponge cake analogue

International Journal of Food Microbiology

Volumn 52, Issue 1-2, 1999, Pages 97-103

  Abellana, M ^a   Magri X ^a   Sanchis, V ^a   Ramos, A J ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Bakery products; Eurotium spp.; Fungal growth; Temperature; Water activity

Indexed keywords

WATER;

ARTICLE; FOOD; FUNGUS; FUNGUS GROWTH; GROWTH RATE; MYCELIUM; NONHUMAN; TECHNIQUE; TEMPERATURE;

ASCOMYCOTA; BREAD; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; TEMPERATURE; WATER;

EUROTIUM; EUROTIUM AMSTELODAMI; EUROTIUM CHEVALIERI; EUROTIUM HERBARIORUM; FUNGI;

EID: 0032832252     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00131-2     Document Type: Article

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