Heat resistance of Monascus ruber ascospores isolated from thermally processed green olives of the Conservolea variety.
about
Use of gradient plates to study combined effects of temperature, pH, and NaCl concentration on growth of Monascus ruber van Tieghem, an Ascomycetes fungus isolated from green table olivesThermal inactivation of microorganisms.Monascus ruber: invasive gastric infection caused by dried and salted fish consumption.Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach.
P2860
Heat resistance of Monascus ruber ascospores isolated from thermally processed green olives of the Conservolea variety.
description
2002 nî lūn-bûn
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2002年の論文
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2002年学术文章
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name
Heat resistance of Monascus ru ...... es of the Conservolea variety.
@en
Heat resistance of Monascus ru ...... es of the Conservolea variety.
@nl
type
label
Heat resistance of Monascus ru ...... es of the Conservolea variety.
@en
Heat resistance of Monascus ru ...... es of the Conservolea variety.
@nl
prefLabel
Heat resistance of Monascus ru ...... es of the Conservolea variety.
@en
Heat resistance of Monascus ru ...... es of the Conservolea variety.
@nl
P1476
Heat resistance of Monascus ru ...... es of the Conservolea variety.
@en
P2093
Constantinos Z Katsaboxakis
Efstathios Z Panagou
P356
10.1016/S0168-1605(01)00748-6
P577
2002-06-01T00:00:00Z