Combined Effects of Water Activity, pH and Temperature on the Growth and Spoilage Potential of Fungi
- 1 September 1973
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 36 (3) , 427-436
- https://doi.org/10.1111/j.1365-2672.1973.tb04124.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Water Relations of Sugar-tolerant Yeasts: the Role of Intracellular PolyolsJournal of General Microbiology, 1972
- A Kinetic Study of the Growth of Aspergillus nidulans and Other FungiJournal of General Microbiology, 1969
- Growth Rate Patterns of the So-called Osmophilic and Non-osmophilic Yeasts in Solutions of Polyethylene GlycolJournal of General Microbiology, 1968
- A Kinetic Study of the Mode of Growth of Surface Colonies of Bacteria and FungiJournal of General Microbiology, 1967
- An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrupsInternational Journal of Food Science & Technology, 1966
- Water Relations of Food Spoilage MicroorganismsPublished by Elsevier ,1957