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Volumn 59, Issue 3 SUPPL., 1996, Pages 48-53

Predictive microbiology and HACCP

Author keywords

Food processing; Food safety; Fuzzy logic; HACCP; Microbiological models; Predictive modeling

Indexed keywords


EID: 0003147887     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028x-59.13.48     Document Type: Article
Times cited : (23)

References (15)
  • 1
    • 0027717004 scopus 로고
    • Probability models to assess the safety of foods with respect to Clostridium botulinum
    • Baker, D. A. 1993. Probability models to assess the safety of foods with respect to Clostridium botulinum. J. Ind. Microbiol. 12:156-161.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 156-161
    • Baker, D.A.1
  • 3
    • 0027755370 scopus 로고
    • Developing and distributing user-friendly application software
    • Buchanan, R. L. 1993. Developing and distributing user-friendly application software. J. Ind. Microbiol. 12:251-255.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 251-255
    • Buchanan, R.L.1
  • 5
    • 23044461277 scopus 로고
    • The interaction of risk assessment, predictive modeling and the operating HACCP system
    • A. Amgar (ed.), 10-13 June, Laval, France
    • Corlett, D. A., Jr. 1992. The interaction of risk assessment, predictive modeling and the operating HACCP system, p. 16-30. In A. Amgar (ed.), Proc. 2nd ASEPT Int. Conf. Predictive Microbiology and HACCP. 10-13 June, Laval, France.
    • (1992) Proc. 2nd ASEPT Int. Conf. Predictive Microbiology and HACCP , pp. 16-30
    • Corlett Jr., D.A.1
  • 7
    • 0027090192 scopus 로고
    • A simple method of fuzzy modeling for a microorganism reaction
    • Jitsufuchi, T., H. Ishika, H. Tanaka, and K. Matsushima. 1992. A simple method of fuzzy modeling for a microorganism reaction. J. Ferment. Bioeng. 74(5):312-319.
    • (1992) J. Ferment. Bioeng. , vol.74 , Issue.5 , pp. 312-319
    • Jitsufuchi, T.1    Ishika, H.2    Tanaka, H.3    Matsushima, K.4
  • 8
    • 0027743014 scopus 로고
    • Quantification of factors affecting the probability of development of pathogenic bacteria, in particular Clostridium botulinum, in foods
    • Lund, B. M. 1993. Quantification of factors affecting the probability of development of pathogenic bacteria, in particular Clostridium botulinum, in foods. J. Ind. Microbiol. 12:144-155.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 144-155
    • Lund, B.M.1
  • 11
    • 0026683439 scopus 로고
    • Application of predictive microbiology to assure the quality and safety of fish and fish products
    • McMeekin, T. A., T. Ross, and J. Olley. 1992. Application of predictive microbiology to assure the quality and safety of fish and fish products. Int. J. Food Microbiol. 15:13-32.
    • (1992) Int. J. Food Microbiol. , vol.15 , pp. 13-32
    • McMeekin, T.A.1    Ross, T.2    Olley, J.3
  • 13
    • 0011564895 scopus 로고
    • Hazard analysis and critical control point system
    • National Advisory Committee on Microbiological Criteria for Foods. 1992. Hazard analysis and critical control point system. Int. J. Food Microbiol. 16:1-23.
    • (1992) Int. J. Food Microbiol. , vol.16 , pp. 1-23
  • 15


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.