Evaluating the Performance of a New Model for Predicting the Growth ofClostridium perfringensin Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions-Reference-Cited by-同舟云学术

Evaluating the Performance of a New Model for Predicting the Growth ofClostridium perfringensin Cooked, Uncured Meat and Poultry Products under Isothermal, Heating, and Dynamically Cooling Conditions

Published:2016-06-03 Issue:7 Volume:81 Page:M1754-M1765
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Huang Lihan¹

Affiliation:

1. U.S. Dept. of Agriculture, Agricultural Research Service; Eastern Regional Research Center; 600 E. Mermaid Lane Wyndmoor PA 19038 U.S.A

Publisher

Wiley

Subject

Food Science

Reference38 articles.

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3. Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef;Decker;Food Sci Tech,2013

4. Clostridium perfringens cells and phospholipase C activity at constant and linear rising temperature;Foegeding;J Food Sci,1980

5. Hoffmann S Maculloch B Batz M 2015 http://www.ers.usda.gov/publications/eib-economic-information-bulletin/eib140

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