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Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and...
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| Publicat a: | Food Sci Anim Resour |
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| Autors principals: | , , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society for Food Science of Animal Resources
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6612787/ https://ncbi.nlm.nih.gov/pubmed/31304466 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e28 |
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