文献
J-GLOBAL ID:201702272265166922
整理番号:17A0402559
腐敗したベーカリー製品から単離した3種のかびの単胞子遅れ時間に及ぼす水分活性と貯蔵温度の効果の定量化【Powered by NICT】
Quantifying the effect of water activity and storage temperature on single spore lag times of three moulds isolated from spoiled bakery products
著者 (7件):
Dagnas Stephane
(L’Universite Nantes Angers Le Mans, Oniris, Nantes F-44322 cedex 3, France)
,
Gougouli Maria
(Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece)
,
Gougouli Maria
(Department of Food Science and Technology, Perrotis College, American Farm School, Thessaloniki 55102, Greece)
,
Onno Bernard
(L’Universite Nantes Angers Le Mans, Oniris, Nantes F-44322 cedex 3, France)
,
Koutsoumanis Konstantinos P.
(Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece)
,
Membre Jeanne-Marie
(UMR1014 SECALIM, INRA, Oniris, 44307 Nantes, France)
,
Membre Jeanne-Marie
(L’Universite Nantes Angers Le Mans, Oniris, Nantes F-44322 cedex 3, France)
資料名:
International Journal of Food Microbiology
(International Journal of Food Microbiology)
巻:
240
ページ:
75-84
発行年:
2017年
JST資料番号:
A0434C
ISSN:
0168-1605
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)