A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread

Journal of Food Science

Volumn 68, Issue 8, 2003, Pages 2530-2537

  Taub, I A ^a   Feeherry, F E ^a   Ross, E W ^a   Kustin, K ^b   Doona, C J ^a  

^a DEVELOPMENT AND ENGINEERING CENTER   (United States)

^b BRANDEIS UNIVERSITY   (United States)

Author keywords

Growth death kinetics; Intermediate moiture bread; Predictive microbiology; Quasi chemical model; S. aureus

Indexed keywords

STAPHYLOCOCCUS AUREUS;

EID: 0242578346     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07056.x     Document Type: Article

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