The Weibull Model for Microbial Inactivation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-021-09291-y.pdf
Reference77 articles.
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3. Peleg M (2021) The thermal death time concept and its implications revisited. Food Eng Rev (In press)
4. Bhaduri S, Smith PW, Palumbo SA, Turner-Jones CO, Smith JL, Marmer BS, Buchanan RL, Zaika LL, Williams AC (1991) Thermal destruction of L monocytogenes in liver sausage slurry. Food Microbiol 8:75–78
5. Buchanan RL, Golden MH, Whiting RC (1993) Differentiation of the effects of pH and lactic or acetic concentration on the kinetics of Listeria monocytogenes inactivation. J Food Prot 56:474–478
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