Visualization and Modelling of the Thermal Inactivation of Bacteria in a Model Food

A large number of incidents of food poisoning have been linked to undercooked meat products. The use of mathematical modelling to describe heat transfer within foods, combined with data describing bacterial thermal inactivation, may prove useful in developing safer food products while minimizing the...

Deskribapen osoa

Xehetasun bibliografikoak

Argitaratua izan da:	Appl Environ Microbiol
Egile Nagusiak:	Bellara, Sanjay R., Fryer, Peter J., McFarlane, Caroline M., Thomas, Colin R., Hocking, Paul M., Mackey, Bernard M.
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 1999
Gaiak:	Food Microbiology
Sarrera elektronikoa:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91461/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10388708/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.7.3095-3099.1999
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!