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Growth/no growth models for Zygosaccharomyces rouxii associated with acidic, sweet intermediate moisture food products

Author
MARVIG, C. L1 ; KRISTIANSEN, R. M1 ; NIELSEN, D. S1
[1] Section of Food Microbiology, Department of Food Science, University of Copenhagen, Denmark
Source

International journal of food microbiology. 2015, Vol 192, pp 51-57, 7 p ; ref : 1/4 p

CODEN
IJFMDD
ISSN
0168-1605
Scientific domain
Food science technology; Microbiology, infectious diseases
Publisher
Elsevier, Amsterdam
Publication country
Netherlands
Document type
Article
Language
English
Author keyword
G/NG model incorporating time Low pH Low water activity Osmophilic yeast spoilage
Keyword (fr)
Activité eau Aliment Croissance Humidité Levure Modèle Osmophilie Zygosaccharomyces rouxii pH Ascomycota Fungi
Keyword (en)
Water activity Food Growth Humidity Yeast Models Osmophily Zygosaccharomyces rouxii pH Ascomycota Fungi
Keyword (es)
Agua actividad Alimento Crecimiento Humedad Levadura Modelo Osmofilia Zygosaccharomyces rouxii pH Ascomycota Fungi
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
28919904

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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