The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology—A Case Study
The issue of the microbiological spoilage of bakery products with an extended shelf life declared by the producer was the reason for searching for an effective solution. The aim of the investigation was to find the sources of infection, identify microorganisms causing product spoilage, and propose w...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/22/10648 |
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