Survival curves of heated bacterial spores: effect of environmental factors on Weibull parameters.

International journal of food microbiology

Volumn 101, Issue 1, 2005, Pages 73-81

  Couvert, Olivier ^a   Gaillard, Stéphane ^a   Savy, Nicolas ^a   Mafart, Pierre ^a   Leguérinel, Ivan ^a  

^a Laboratoire Universitaire de Microbiologie   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACILLUS; BACTERIAL SPORE; BIOLOGICAL MODEL; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; METHODOLOGY; PH; STATISTICAL MODEL;

BACILLUS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, BIOLOGICAL; MODELS, STATISTICAL; SPORES, BACTERIAL;

EID: 21744439984     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.10.048     Document Type: Article

References (0)