Predicting fungal growth: The effect of water activity on Penicillium roqueforti

International Journal of Food Microbiology

Volumn 47, Issue 1-2, 1999, Pages 141-146

  Valík, Lubomír ^a   Baranyi, József ^b   Görner, Friedrich ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^b INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Growth rate; Lag; Mathematical modelling; Predictive microbiology; Water activity

Indexed keywords

WATER;

ARTICLE; BACTERIAL GROWTH; CHEESE; FERMENTATION; FRUIT; FUNGUS GROWTH; GROWTH RATE; MATHEMATICAL ANALYSIS; MEAT; MILK; MOULD; PENICILLIUM ROQUEFORTI; PREDICTION;

CHEESE; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; FORECASTING; LINEAR MODELS; MODELS, BIOLOGICAL; PENICILLIUM; SODIUM CHLORIDE; WATER;

BACTERIA (MICROORGANISMS); FUNGI; PENICILLIUM ROQUEFORTII;

EID: 0033103841     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00201-3     Document Type: Article

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