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Development of a Log-Quadratic Model To Describe Microbial Inactivation, Illustrated by Thermal Inactivation of Clostridium botulinum
In the commercial food industry, demonstration of microbiological safety and thermal process equivalence often involves a mathematical framework that assumes log-linear inactivation kinetics and invokes concepts of decimal reduction time (D(T)), z values, and accumulated lethality. However, many mic...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology (ASM)
2009
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2786541/ https://ncbi.nlm.nih.gov/pubmed/19767461 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01067-09 |
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