Chou, K., J. Liu, X. Lu, H. I. Hsiao (2024). Quantitative Microbial Spoilage Risk Assessment of Aspergillus nigerin White Bread That Retail Storage Temperature and Mold Comntamination During Factory Cooling Are the Main Factor to influence Spoilage.
作者:
蕭心怡
發表年度:
2024
著作類別:
期刊論文
著作名稱:
Chou, K., J. Liu, X. Lu, H. I. Hsiao (2024). Quantitative Microbial Spoilage Risk Assessment of Aspergillus nigerin White Bread That Retail Storage Temperature and Mold Comntamination During Factory Cooling Are the Main Factor to influence Spoilage. Food Microbiology,119: 104443