Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products

Author:

Alfaro Begoña,Hernández Igor,Le Marc Yvan,Pin Carmen

Funder

Basque Government (Department of the Environment, Regional Planning, Agriculture and Fisheries)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

1. Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products;Alfaro,2011

2. Alfaro, B., Hernandez, I., Baliño, L. & Barranco, A. Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in modified atmosphere at different storage temperatures. in press.

3. Validating and comparing predictive models;Baranyi;International Journal of Food Microbiology,1999

4. A dynamic approach to predicting bacterial growth in food;Baranyi;International Journal of Food Microbiology,1994

5. Predicting growth of Brochothrix thermosphacta at changing temperature;Baranyi;International Journal of Food Microbiology,1995

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