Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures

International Journal of Food Science and Technology

Volumn 48, Issue 12, 2013, Pages 2580-2587

  Dalcanton, Francieli ^a   Pérez Rodríguez, Fernando ^b   Posada Izquierdo, Guiomar Denisse ^b   de Aragão, Gláucia M F ^a   García Gimeno, Rosa María ^b  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Cooked meat product; Lactobacillus plantarum; Predictive microbiology; Sensory quality; Shelf life prediction

Indexed keywords

COOKED MEAT; LACTOBACILLUS PLANTARUM; PREDICTIVE MICRO-BIOLOGY; SENSORY QUALITIES; SHELF-LIFE PREDICTION;

BACILLI; CURVE FITTING; DETERIORATION; VACUUM;

MEATS;

LACTOBACILLUS PLANTARUM;

EID: 84886283359     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12252     Document Type: Article

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