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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)
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Effect of storage temperature, water activity, oxygen headspace concentration and pasteurization intensity on the time to growth of Aspergillus fischerianus (teleomorph Neosartorya fischeri)
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Assessment of minimum oxygen concentrations for the growth of heat-resistant moulds
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- PhD Thesis
- open access
Quantification of the effect of process, product and storage conditions on the spoilage risk of pasteurized fruit based products by Heat-Resistant Moulds (HRMs)
(2019)