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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Publié dans:Korean J Food Sci Anim Resour
Auteurs principaux: Jo, Hyunji, Park, Beomyoung, Oh, Mihwa, Gwak, Eunji, Lee, Heeyoung, Lee, Soomin, Yoon, Yohan
Format: Artigo
Langue:Inglês
Publié: Korean Society for Food Science of Animal Resources 2014
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Article
Accès en ligne: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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