Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4367086 | International Journal of Food Microbiology | 2014 | 6 Pages |
Abstract
Considering the pasteurization treatments industrially applied to fruit-based foods, the variation of thermal parameters does not seem to be a possible way to avoid product spoilage by these two species and only good practices applied to reduce the original load of heat-resistant fungi can help producers to prevent losses in contaminated finished products, as usually happens for other heat resistant molds.
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Food Science
Authors
Nicoletta Scaramuzza, Elettra Berni,