Aggelis, G <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/s0168-1605(98)00095-6  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacteria--growth & development<br/>Cold Temperature<br/>Colony Count, Microbial<br/>Enterobacteriaceae--growth & development<br/>Food Microbiology<br/>Forecasting<br/>Greece<br/>Humidity<br/>Hydrogen-Ion Concentration<br/>Kinetics<br/>Lactobacillus--growth & development<br/>Least-Squares Analysis<br/>Meat Products--microbiology<br/>Microscopy, Phase-Contrast<br/>Models, Biological<br/>Pseudomonadaceae--growth & development<br/>Refrigeration<br/>Sodium Chloride--pharmacology<br/>Yeasts--growth & development