Direct Dynamic Kinetic Analysis and Computer Simulation of Growth ofClostridium perfringensin Cooked Turkey during Cooling-Reference-Cited by-同舟云学术

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Direct Dynamic Kinetic Analysis and Computer Simulation of Growth ofClostridium perfringensin Cooked Turkey during Cooling

Published:2016-01-22 Issue:3 Volume:81 Page:M692-M701
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Huang Lihan¹,Vinyard Bryan T.²

Affiliation:

1. U.S. Dept. of AgricultureAgricultural Research Service, Eastern Regional Research Center 600 E. Mermaid Lane Wyndmoor Pa. 19038 U.S.A

2. U.S. Dept. of AgricultureAgricultural Research Service, Northeast Area 10300 Baltimore Avenue Beltsville Md. 20705–2350 U.S.A

Funder

USDA/NIFA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13202

Reference30 articles.

1. Trends in indigenous foodborne disease and deaths, England and Wales: 1992 to 2000

2. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham

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

4. Growth and sporulation of Clostridium perfringens in foods;Craven SE;Food Technol,1980

5. Behavior of Clostridium perfringens at low temperatures

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