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  1. 1
    Heat tolerance of dairy lactococcal c2 phages

    Heat tolerance of dairy lactococcal c2 phages von Marvig, C.L., Aideh, B., Neve, H., Heller, K.J., Knøchel, S., Vogensen, F.K.

    Veröffentlicht in International dairy journal

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  2. 2
    Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids

    Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the... von Vermeulen, A., Marvig, C.L., Daelman, J., Xhaferi, R., Nielsen, D.S., Devlieghere, F.

    Veröffentlicht in Food microbiology

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  3. 3
    Growth/no growth models for Zygosaccharomyces rouxii associated with acidic, sweet intermediate moisture food products

    Growth/no growth models for Zygosaccharomyces rouxii associated with acidic, sweet intermediate moisture food products von Marvig, C.L., Kristiansen, R.M., Nielsen, D.S.


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