Studies on the control of the growth of Saccharomyces cerevisiae by using response surface methodology to achieve effective preservation at high water activities
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01301.x/fullpdf
Reference26 articles.
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3. Hazard analysis applied to microbial growth in foods: development of mathematical models describing the effect of water activity;Broughall;Journal of Applied Bacteriology,1983
4. Hazard analysis applied to microbial growth in foods: development and application of three-dimensional models to predict bacterial growth;Broughall;Food Microbiology,1984
5. A multi-parameter approach to control the growth of Saccharomyces cerevisiae in laboratory media;Cerrutti;Journal of Food Science,1990
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