A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3 degrees C and at 12 degrees C in air.

Aggelis, G

A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3 degrees C and at 12 degrees C in air. [electronic resource] - International journal of food microbiology Aug 1998 - 39-52 p. digital

Publication Type: Journal Article

0168-1605

10.1016/s0168-1605(98)00095-6 doi


Bacteria--growth & development
Cold Temperature
Colony Count, Microbial
Enterobacteriaceae--growth & development
Food Microbiology
Forecasting
Greece
Humidity
Hydrogen-Ion Concentration
Kinetics
Lactobacillus--growth & development
Least-Squares Analysis
Meat Products--microbiology
Microscopy, Phase-Contrast
Models, Biological
Pseudomonadaceae--growth & development
Refrigeration
Sodium Chloride--pharmacology
Yeasts--growth & development