Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef
A mathematical model previously developed to study microbial growth in food products under an isothermal environment was adapted to a time-varying temperature regime. The resulting model was applied to study the growth of Clostridium perfringensin meat products. This micro-organism is of particular...
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| Gepubliceerd in: | Ciência e Tecnologia de Alimentos |
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| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Onderwerpen: | |
| Online toegang: | https://www.redalyc.org/articulo.oa?id=395940117019 |
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