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	1.	Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread. [electronic resource] by Samapundo, S Deschuyffeleer, N Van Laere, D De Leyn, I Devlieghere, F Producer: 20101012 In: Food microbiology vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, aw and ethanol concentration. [electronic resource] by Deschuyffeleer, N Vermeulen, A Daelman, J Castelein, E Eeckhout, M Devlieghere, F Producer: 20150219 In: International journal of food microbiology vol. 192 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Identification and characterization of yeasts causing chalk mould defects on par-baked bread. [electronic resource] by Deschuyffeleer, N Audenaert, K Samapundo, S Ameye, S Eeckhout, M Devlieghere, F Producer: 20110825 In: Food microbiology vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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