1. 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. (February 2015) Authors: Vermeulen, A.; Marvig, C.L.; Daelman, J.; Xhaferi, R.; Nielsen, D.S.; Devlieghere, F. Journal: Food microbiology Issue: Volume 45:Part A(2015) Page Start: 119 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗