Author:
Buchanan R.L,Klawitter L.A.
Subject
Microbiology,Food Science
Reference13 articles.
1. Effects and interactions of temperature, pH, atmosphere, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes;Buchanan;J Food Protect.,1989
2. Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes;Buchanan;J. Food Protect.,1990
3. The effect of pH, water activity, sodium nitrite and storage temperature on the growth of enteropathogenic Escherichia coli and Salmonellae in a labor;Gibson;Intl. J. Food Microbiol.,1986
4. The effect of pH, sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry;Gibson;J. Appl. Bacteriol.,1987
5. Predicting microbial growth: growth response of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature;Gibson;Intl. J. Food Microbiol.,1988
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