Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling-Reference-Cited by-同舟云学术

Dynamic determination of kinetic parameters, computer simulation, and probabilistic analysis of growth of Clostridium perfringens in cooked beef during cooling

Published:2015-02 Issue: Volume:195 Page:20-29
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Huang Lihan^ORCID

Funder

USDA/NIFA

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference27 articles.

1. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham;Amezquita;Int. J. Food Microbiol.,2005

2. Growth of Clostridium perfringens in cooked chili during cooling;Blankenship;Appl. Environ. Microbiol.,1988

3. Growth and sporulation of Clostridium perfringens in foods;Craven;Food Technology,1980

4. Behavior of Clostridium perfringens at low temperatures;de Jong;Int. J. Food Microbiol.,2004

5. Bootstrap methods: another look at the jackknife;Efron;Ann. Stat.,1979

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