Palavra-chave: HEAT RESISTANCE

SPORES D VALUE ORANGE JUICE PROCESSED CHEESE WEIBULL MODEL MODELING CONTINUOUS THERMAL PROCESSING PASTEURIZATION PREDICTIVE MODELLING HEAT RESISTANT MOULDS SPORE INACTIVATION MODELS BYSSOCHLAMYS NEOSARTORYA BYSSOCHLAMYS SPP INACTIVATION DESULFOTOMACULUM NIGRIFICANS APPLE JUICE