Modeling of Combined Processing Steps for Reducing Escherichia coli O157:H7 Populations in Apple Cider

Probabilistic models were used as a systematic approach to describe the response of Escherichia coli O157:H7 populations to combinations of commonly used preservation methods in unpasteurized apple cider. Using a complete factorial experimental design, the effect of pH (3.1 to 4.3), storage temperat...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Autori principali: Uljas, Heidi E., Schaffner, Donald W., Duffy, Siobain, Zhao, Lihui, Ingham, Steven C.
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology 2001
Soggetti:
Food Microbiology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC92532/
https://ncbi.nlm.nih.gov/pubmed/11133437
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.1.133-141.2001
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi