Palavra-chave: HEAT RESISTANCE

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