Modelling growth ofLactobacillus plantarumand shelf life of vacuum-packaged cooked chopped pork at different temperatures-Reference-Cited by-同舟云学术

Modelling growth ofLactobacillus plantarumand shelf life of vacuum-packaged cooked chopped pork at different temperatures

Author:

Dalcanton Francieli¹,Pérez-Rodríguez Fernando²,Posada-Izquierdo Guiomar Denisse²,de Aragão Gláucia M. F.¹,García-Gimeno Rosa María²

Affiliation:

1. Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina - UFSC; 88040-900 Florianópolis SC Brazil

2. Departamento de Bromatología y Tecnología de los Alimentos; Universidad de Córdoba; Campus Rabanales Edif. Darwin-Anexo 14014 Córdoba Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference39 articles.

2. Stochastic modelling of bacterial lag phase;Baranyi;International Journal of Food Microbiology,2002

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

4. Bacterial spoilage of meat products and cured meat;Borch;International Journal of Food Microbiology,1996

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