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Evaluation of Salmonella Growth at Low Concentrations of NaNO(2) and NaCl in Processed Meat Products Using Probabilistic Model
This study developed probabilistic models to predict Salmonella growth in processed meat products formulated with varying concentrations of NaCl and NaNO(2). A five-strain mixture of Salmonella was inoculated in nutrient broth supplemented with NaCl (0%, 0.25%, 0.5%, 0.75%, 0.5%, 1.0%, 1.25%, and 1....
Zapisane w:
| Wydane w: | Asian-Australas J Anim Sci |
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| Główni autorzy: | , , , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2016
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4932578/ https://ncbi.nlm.nih.gov/pubmed/26954121 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.15.0713 |
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