Development and application of a predictive model of Aspergillus candidus growth as a tool to improve shelf life of bakery products

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 254-259

  Huchet, V ^a   Pavan, S ^a   Lochardet, A ^a   Divanac'h, M L ^a   Postollec, F ^a   Thuault, D ^a  

^a Agri Food Technical Institute   (France)

Author keywords

Appearance time; Aspergillus; Bakery; Molds; Spoilage; Water activity

Indexed keywords

APPEARANCE TIME; ARTICLE; ASPERGILLUS; BAKERY; BREAD; FOOD PRESERVATION; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; MOLDS; SPOILAGE; TEMPERATURE; THEORETICAL MODEL; WATER ACTIVITY;

APPEARANCE TIME; ASPERGILLUS; BAKERY; MOLDS; SPOILAGE; WATER ACTIVITY;

ASPERGILLUS; BREAD; FOOD PRESERVATION; FOOD STORAGE; MODELS, THEORETICAL; TEMPERATURE;

EID: 84880344251     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.06.004     Document Type: Article

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