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Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO(2)

This study developed probabilistic models to determine the initiation time of growth of Pseudomonas spp. in combinations with NaNO(2) and NaCl concentrations during storage at different temperatures. The combination of 8 NaCl concentrations (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and 9 NaNO(2)...

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Bibliografske podrobnosti
izdano v:Korean J Food Sci Anim Resour
Main Authors: Jo, Hyunji, Park, Beomyoung, Oh, Mihwa, Gwak, Eunji, Lee, Heeyoung, Lee, Soomin, Yoon, Yohan
Format: Artigo
Jezik:Inglês
Izdano: Korean Society for Food Science of Animal Resources 2014
Teme:
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4662186/
https://ncbi.nlm.nih.gov/pubmed/26761668
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.6.736
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