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Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky
The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and...
Autores principales: | Ha, Jimyeong, Lee, Jeeyeon, Lee, Soomin, Kim, Sejeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Lee, Yewon, Seo, Yeongeun, Yoon, Yohan |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612787/ https://www.ncbi.nlm.nih.gov/pubmed/31304466 http://dx.doi.org/10.5851/kosfa.2019.e28 |
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