A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3°C and at 12°C in air

International Journal of Food Microbiology

Volumn 43, Issue 1-2, 1998, Pages 39-52

  Aggelis, George ^a   Samelis, John ^a   Metaxopoulos, John ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Modelling; Predictive microbiology; Raw cured meat; Sausage

Indexed keywords

AMBIENT AIR; ARTICLE; CONTROLLED STUDY; ECOSYSTEM; FOOD STORAGE; GROWTH RATE; KINETICS; MATHEMATICAL MODEL; MEAT; METHODOLOGY; MICROBIAL GROWTH; NONHUMAN; PARAMETER; PREDICTION; REGRESSION ANALYSIS; TEMPERATURE;

BACTERIA; COLD; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FORECASTING; GREECE; HUMIDITY; HYDROGEN-ION CONCENTRATION; KINETICS; LACTOBACILLUS; LEAST-SQUARES ANALYSIS; MEAT PRODUCTS; MICROSCOPY, PHASE-CONTRAST; MODELS, BIOLOGICAL; PSEUDOMONADACEAE; REFRIGERATION; SODIUM CHLORIDE; YEASTS;

EID: 0032544028     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00095-6     Document Type: Article

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