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Modelling the growth/no growth boundary of spoilage micro-organisms in foods as an alternative method to preserve products without using chemical preservatives.
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Modelling the growth/no growth boundary of spoilage micro-organisms in fods as an alternative method to preserve products without uging chemical preservatieves.
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Modelling the unexpected effect of acetic and lactic acid in combination with pH and a(w) on the growth/no growth interface of Zygosaccharomyces bailii
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Stimulation effect of lactic acid in the presence of acetic acid at low pH on the growth of the food spoilage yeast Zygosaccharomyces bailii