Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO(2)

This study developed probabilistic models to determine the initiation time of growth of Pseudomonas spp. in combinations with NaNO(2) and NaCl concentrations during storage at different temperatures. The combination of 8 NaCl concentrations (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and 9 NaNO(2)...

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Detalles Bibliográficos
Autores principales: Jo, Hyunji, Park, Beomyoung, Oh, Mihwa, Gwak, Eunji, Lee, Heeyoung, Lee, Soomin, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662186/
https://www.ncbi.nlm.nih.gov/pubmed/26761668
http://dx.doi.org/10.5851/kosfa.2014.34.6.736

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662186/
https://www.ncbi.nlm.nih.gov/pubmed/26761668
http://dx.doi.org/10.5851/kosfa.2014.34.6.736

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