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Volumn 24, Issue 2, 2004, Pages 409-414
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Modeling Growth and Reduction of Microorganisms in Foods as Functions of Temperature and Time
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Author keywords
Food safety objectives; Listeria monocytogenes; Microbial growth; Microorganism inactivation
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Indexed keywords
DISEASES;
FOOD PRODUCTS;
GROWTH KINETICS;
HEALTH HAZARDS;
LAWS AND LEGISLATION;
PUBLIC POLICY;
FOODBORNE ILLNESSES;
MONOCYTOGENES;
MICROORGANISMS;
MICROORGANISM;
ARTICLE;
FOOD CONTAMINATION;
FOOD INDUSTRY;
FOOD PROCESSING;
FOOD SAFETY;
GOOD MANUFACTURING PRACTICE;
HEALTH CARE POLICY;
HUMAN;
LISTERIA MONOCYTOGENES;
MATHEMATICAL MODEL;
MICROBIAL GROWTH;
NONHUMAN;
PUBLIC HEALTH;
RISK ASSESSMENT;
TEMPERATURE SENSITIVITY;
TIME SERIES ANALYSIS;
FOOD HANDLING;
FOOD MICROBIOLOGY;
FOOD POISONING;
HUMANS;
LISTERIA MONOCYTOGENES;
MODELS, BIOLOGICAL;
RISK MANAGEMENT;
SAFETY;
TEMPERATURE;
TIME FACTORS;
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EID: 2442541433
PISSN: 02724332
EISSN: None
Source Type: Journal
DOI: 10.1111/j.0272-4332.2004.00442.x Document Type: Article |
Times cited : (3)
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References (8)
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