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Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: the effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids
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Growth/no growth models for heat-treated psychrotrophic Bacillus cereus spores under cold storage
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A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs
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Development of a time-to-detect growth model for heat-treated Bacillus cereus spores
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Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)
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Growth/no-growth models for heat-treated spores of psychrotrophic Bacillus cereus strains
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The importance of growth/no growth models for specific organisms within the food industry