Blackburn, C W <br/><br/>
Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors.  [electronic resource] 

 -  International journal of food microbiology  Aug 1997 
 - 31-44 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/s0168-1605(97)00085-8  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetic Acid--pharmacology<br/>Animals<br/>Citric Acid--pharmacology<br/>Colony Count, Microbial<br/>Eggs--microbiology<br/>Escherichia coli O157--growth & development<br/>Food Microbiology<br/>Forecasting<br/>Fruit--microbiology<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Lactic Acid--pharmacology<br/>Linear Models<br/>Logistic Models<br/>Meat Products--microbiology<br/>Milk--microbiology<br/>Poultry Products--microbiology<br/>Predictive Value of Tests<br/>Salmonella enteritidis--growth & development<br/>Sodium Chloride--pharmacology