Predictive Models for Growth ofLeuconostoc citreumand Its Dynamics in Pickled Vegetables with Low Salinity-Reference-Cited by-同舟云学术

Predictive Models for Growth ofLeuconostoc citreumand Its Dynamics in Pickled Vegetables with Low Salinity

Published:2012-08-01 Issue:3 Volume:36 Page:284-291
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Weng P.F.¹,Wu Z.F.¹,Lei L.L.¹

Affiliation:

1. Key Laboratory of Applied Marine Biotechnology; Ministry of Education & School of Marine Science; Ningbo University; Ningbo; 315211; China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2012.00690.x/fullpdf

Reference20 articles.

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3. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product;Choi;Antonie Van Leeuwenhoek,2003

4. Leuconostoc and its applications in dairy and functional foods;Gao;Mod. Food Sci. Technol.,2005

5. The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry;Gibson;J. Appl. Bacteriol.,1987

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