Palavra-chave: HEAT RESISTANCE

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