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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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Jo, Hyunji, Park, Beomyoung, Oh, Mihwa, Gwak, Eunji, Lee, Heeyoung, Lee, Soomin, Yoon, Yohan
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2014
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Article
Acesso em linha: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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