Predictive modeling of Pseudomonas fluorescens growth under different temperature and pH values

Meat is one of the most perishable foods owing to its nutrient availability, high water activity, and pH around 5.6. These properties are highly conducive for microbial growth. Fresh meat, when exposed to oxygen, is subjected to the action of aerobic psychrotrophic, proteolytic, and lipolytic spoila...

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Detalles Bibliográficos
Autores principales: Gonçalves, Letícia Dias dos Anjos, Piccoli, Roberta Hilsdorf, Peres, Alexandre de Paula, Saúde, André Vital
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5470445/
https://www.ncbi.nlm.nih.gov/pubmed/28110805
http://dx.doi.org/10.1016/j.bjm.2016.12.006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5470445/
https://www.ncbi.nlm.nih.gov/pubmed/28110805
http://dx.doi.org/10.1016/j.bjm.2016.12.006

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