Kinetic pattern and microbial population dynamic characterization ofEscherichia coliandSalmonella enteritidisin Frankfurter sausage: An experimental and modeling study-Reference-Cited by-同舟云学术

Kinetic pattern and microbial population dynamic characterization ofEscherichia coliandSalmonella enteritidisin Frankfurter sausage: An experimental and modeling study

Published:2019-06-11 Issue:5 Volume:39 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Alghooneh Ali¹,Behrouzian Fatane¹,Tabatabaei Yazdi Farideh¹^ORCID,Hashemi Seyed M. B.²,Razavi Seyed M. A.¹,Alizadeh Behbahani Behrooz³

Affiliation:

1. Department of Food Science and Technology, Faculty of AgricultureFerdowsi University of Mashhad Mashhad Iran

2. Department of Food Science and Technology, Faculty of AgricultureFasa University Fasa Iran

3. Department of Food Science and Technology, Faculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12669

Reference25 articles.

1. Identification and Quantification of Phenolic Compounds from Red Currant (Ribes rubrum L.) and Raspberries (Rubus idaeus L.)

2. Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts

3. Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling

4. Prediction of the antibacterial activity of garlic extract on E. coli, S. aureus and B. subtilis by determining the diameter of the inhibition zones using artificial neural networks

5. Co‐active neuro fuzzy inference system for regional flood estimation in Australia;Aziza K.;Journal of Hydrology and Environment Research,2013

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