A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing (HPP): Model Selection and Experimental Validation-Reference-Cited by-同舟云学术

A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing (HPP): Model Selection and Experimental Validation

Published:2017-06-20 Issue:8 Volume:82 Page:1885-1891
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Serment-Moreno Vinicio¹^ORCID,Fuentes Claudio²,Torres José Antonio¹,Welti-Chanes Jorge¹^ORCID

Affiliation:

1. Tecnológico de Monterrey, Escuela de Ingenierías y Ciencias; Centro de Biotecnología FEMSA; Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL México

2. Statistics Dept.; Oregon State Univ.; 54 Kidder Hall Corvallis OR 97331 U.S.A

Funder

Instituto Tecnológico y de Estudios Superiores de Monterrey

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13783/fullpdf

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5. Extracting survival parameters from isothermal, isobaric, and “iso-concentration” inactivation experiments by the “3 end points method;Corradini;J Food Sci,2009

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