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pro vyhledávání: '"Krottenthaler, Anna"'
Autor:
Schottroff, Felix, Gratz, Maximilian, Krottenthaler, Anna, Johnson, Nicholas B., Bédard, Matthieu F., Jaeger, Henry
Publikováno v:
In Journal of Food Engineering February 2019 243:142-152
Akademický článek
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Autor:
Schottroff, Felix, Fröhling, Antje, Zunabovic-Pichler, Marija, Krottenthaler, Anna, Schlüter, Oliver, Jäger, Henry
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Frontiers in Microbiology
Frontiers in Microbiology
The viable but non-culturable (VBNC) state, as well as sublethal injury of microorganisms pose a distinct threat to food safety, as the use of traditional, culture-based microbiological analyses might lead to an underestimation or a misinterpretation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::7ea82594c8cede86d867ad2321d349af
https://pubmed.ncbi.nlm.nih.gov/30515140
https://pubmed.ncbi.nlm.nih.gov/30515140
Autor:
Schottroff F; Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria., Knappert J; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., Eppmann P; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., Krottenthaler A; Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria., Horneber T; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., McHardy C; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., Rauh C; Institute of Food Technology and Food Chemistry, Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany., Jaeger H; Institute of Food Technology, Department of Food Science and Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.
Publikováno v:
Frontiers in bioengineering and biotechnology [Front Bioeng Biotechnol] 2020 Apr 30; Vol. 8, pp. 340. Date of Electronic Publication: 2020 Apr 30 (Print Publication: 2020).