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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2017
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| Materias: | |
| 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 |