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]
Producer: 19981109Description: 39-52 p. digitalISSN:- 0168-1605
- 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
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Publication Type: Journal Article
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