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International Journal of Food Microbiology

Volumn 72, Issue 1-2, 2002, Pages 91-96

Occurrence of xerophilic fungi in bakery gingerbread production

(3) Vytrasova J a Pribanova P a Marvanova L b

a UNIVERSITY OF PARDUBICE (Czech Republic)

b MASARYK UNIVERSITY (Czech Republic)

Author keywords

Eurotium; Gingerbread bakery; Preserving agents; Thermoresistance; Wallemia; Water activity; Xerophilic fungi

Indexed keywords

PRESERVATIVE;

ARTICLE; BREAD; COCONUT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; FUNGUS; MICROBIAL GROWTH; PENICILLIUM;

ASCOMYCOTA; BREAD; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; INCIDENCE; PROPIONIC ACIDS; QUALITY CONTROL; SORBIC ACID; TEMPERATURE; WATER;

EUROTIUM; EUROTIUM AMSTELODAMI; EUROTIUM CHEVALIERI; EUROTIUM HERBARIORUM; EUROTIUM RUBRUM; FUNGI; WALLEMIA; WALLEMIA SEBI;

EID: 0037196204 PISSN: 01681605 EISSN: None Source Type: Journal
DOI: 10.1016/S0168-1605(01)00626-2 Document Type: Article

Times cited : (45)

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