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THERMAL KINETIC STUDIES ON STREPTOCOCCUS FAECIUM IN NUTRIENT BROTH/SOUS VIDE PRODUCTS.

Author(s) : SIMPSON M. V., et al.

Summary

THE D VALUES, CALCULATED FROM THE SLOPE OF SURVIVOR CURVES, VARIED ACCORDING TO THE PH AND SALT CONCENTRATION OF THE TEST MEDIUM. THE Z-VALUES AT 60-75 DEG C ALSO VARIED ACCORDING TO THE PH AND SALT CONTENT OF THE TEST MEDIUM.

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Pages: 1843-1847

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Details

  • Original title: THERMAL KINETIC STUDIES ON STREPTOCOCCUS FAECIUM IN NUTRIENT BROTH/SOUS VIDE PRODUCTS.
  • Record ID : 1992-2272
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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