Modelling microbial food spoilage

Author:

Braun Peggy G.,Sutherland Jane P.

Publisher

Elsevier

Reference162 articles.

1. Growth modelling of the predominant microbial groups on hamburgers in relation to the modulation of atmosphere condition, storage temperature and diameter of meat particle;Abdullah;Meat Sci,1994

2. Spoilage of Processed Foods – Causes and Diagnosis;AIFST Inc,2001

3. Coexistence of spoilage microorganisms in a food system can be quantified by means of mathematical models;Amanatidou,1999

4. Mathematical modelling of the growth rate and lag time for Listeria monocytogenes;Augustin;Int J Food Microbiol,2000

5. Use of response surface models to predict bacterial growth from time/temperature histories;Avery;Food Control,1996

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