RESPONSE SURFACE MODELS FOR THE EFFECTS OF TEMPERATURE, pH, SODIUM CHLORIDE, AND SODIUM NITRITE ON THE AEROBIC AND ANAEROBIC GROWTH OF STAPHYLOCOCCUS AUREUS 196E-Reference-Cited by-同舟云学术

RESPONSE SURFACE MODELS FOR THE EFFECTS OF TEMPERATURE, pH, SODIUM CHLORIDE, AND SODIUM NITRITE ON THE AEROBIC AND ANAEROBIC GROWTH OF STAPHYLOCOCCUS AUREUS 196E

Published:1993-05 Issue:3 Volume:13 Page:159-175
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Safety

Author:

BUCHANAN R.L.,SMITH J.L.,MCCOLGAN C.,MARMER B.S.,GOLDEN M.,DELL B.

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1993.tb00103.x/fullpdf

Reference19 articles.

1. Foodborne Disease Outbreaks in the United States, 1973–1987: Pathogens, Vehicles, and Trends

2. Hazard analysis applied to microbial growth in foods: Development of mathematical models describing the effect of water activity

3. USING SPREADSHEET SOFTWARE FOR PREDICTIVE MICROBIOLOGY APPLICATIONS

Cited by 65 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quantitative risk assessment of staphylococcal enterotoxin A (SEA) in pork in metropolitan Bangkok, Thailand;LWT;2022-10

2. A Study on the Synbiotic Composition of Bifidobacterium bifidum and Fructans from Arctium lappa Roots and Helianthus tuberosus Tubers against Staphylococcus aureus;Microorganisms;2021-04-26

3. Staphylococcus aureus 2064 growth as affected by temperature and reduced water activity;Italian Journal of Food Safety;2019-12-05

4. Microbial issues in salt reduction;Reducing Salt in Foods;2019

5. Development and validation of predictive models for the effect of storage temperature and pH on the growth boundaries and kinetics of Alicyclobacillus acidoterrestris ATCC 49025 in fruit drinks;Food Microbiology;2018-09