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Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty Carrots
Estimating the shelf life and safety of any food product is an important part of food product development. Predictive food microbiology reduces the time and expense associated with conventional challenge and shelf life testing. The purpose of this study was to characterize and model germination, out...
Bewaard in:
| Hoofdauteurs: | , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
1997
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1389544/ https://ncbi.nlm.nih.gov/pubmed/16535566 |
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