Predictive models for microbial inactivation and texture degradation in surimi seafood during thermal processing

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 1025-1030

  Jaczynski, J ^a   Park, J W ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

D value; Staphylococcus aureus; Surimi seafood; Texture degradation; Z value

Indexed keywords

STAPHYLOCOCCUS AUREUS;

EID: 0037392852     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08282.x     Document Type: Article

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