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...

詳細記述

書誌詳細

出版年:	Appl Environ Microbiol
主要な著者:	Uljas, Heidi E., Schaffner, Donald W., Duffy, Siobain, Zhao, Lihui, Ingham, Steven C.
フォーマット:	Artigo
言語:	Inglês
出版事項:	American Society for Microbiology (ASM) 2001
主題:	Food Microbiology
オンライン･アクセス:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC92532/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11133437/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.67.1.133-141.2001
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