A regression model describing the effect of pH, NaCl and temperature on D values of Bacillus stearothermophilus spores

European Food Research and Technology

Volumn 216, Issue 6, 2003, Pages 535-538

  Tejadillo, Susana ^a   Armero, Carmen ^a   Periago, Paula M ^b   Martínez, Antonio ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bacillus stearothermophilus; Linear regression models; Mathematical modelling; Predictive microbiology

Indexed keywords

BACTERIA; COMPUTER SOFTWARE; MATHEMATICAL MODELS; PH EFFECTS; REGRESSION ANALYSIS; SODIUM CHLORIDE; THERMAL EFFECTS;

BACILLUS STEAROTHERMOPHILUS; LINEAR REGRESSION MODELS; PREDICTIVE MICROBIOLOGY;

FOOD PRESERVATION;

BACTERIA (MICROORGANISMS); GEOBACILLUS; GEOBACILLUS STEAROTHERMOPHILUS;

EID: 1542603032     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0685-4     Document Type: Article

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