ShareA model for the combined effects of temperature and salt concentration on growth rate of food spoilage molds.
Author(s) : CUPPERS H. G. A. M., OOMES S., BRUL S.
Type of article: Article
Summary
For the description of the growth rate as a function of temperature and sodium chloride concentration, a six-parameter model has been developed. The model will be of use to food microbiologists whose aim is to predict the likelihood of fungal spoilage.
Details
- Original title: A model for the combined effects of temperature and salt concentration on growth rate of food spoilage molds.
- Record ID : 1998-2916
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 63 - n. 10
- Publication date: 1997/10
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