Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods-Reference-Cited by-同舟云学术

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

Published:2014-08-01 Issue:12 Volume:49 Page:2659-2667
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Feng Chao-Hui¹,Drummond Liana¹,Sun Da-Wen¹

Affiliation:

1. FRCFT; School of Biosystems Engineering; Agriculture and Food Science Centre; University College Dublin; National University of Ireland; Belfield Dublin 4 Ireland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference67 articles.

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4. Evaluation of lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping;Bjorkroth;Journal of Food Protection,1996

5. When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves;Buchanan;Food Microbiology,1997

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