Using the gamma concept in modelling fungal growth: A case study on brioche-type products
Makariti, Ifigeneia, Kapetanakou, Anastasia E., Gkerekou, Maria, Bertoli, Marisia, Dremetsika, Christina, Kalaitzoglou, Ioanna, Skandamis, Panagiotis N.Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2018.05.014
Date:
May, 2018
File:
PDF, 1.75 MB
english, 2018