ShareComparison of response surface models for Listeria monocytogenes strains under aerobic conditions.
Author(s) : HUDSON J. A.
Type of article: Article
Summary
A mathematical model was established for describing the growth of two L. monocytogenes strains in smoked salmon, pâté, beef meat and mussels according to sodium chloride concentration (0.5-5.5%), sodium nitrite concentration (0-125 ppm), pH (5.5-7.7) and temperature (4-41 deg C). Comparison with the model obtained for the strain Scott A. Possibility to use the combination of these models.
Details
- Original title: Comparison of response surface models for Listeria monocytogenes strains under aerobic conditions.
- Record ID : 1994-3521
- Languages: English
- Source: Food Res. int. - vol. 27 - n. 1
- Publication date: 1994
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Indexing
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Themes:
Food engineering;
Chilling of foodstuffs - Keywords: Food; Comparison; Listeria; Temperature; Aerobiosis; Modelling; Sodium chloride
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