Some comments on Huang, L (2010). Growth kinetics of Escherichia coli O157: H7 in mechanically-tenderized beef. International Journal of Food Microbiology, 140: 40-48

被引：17

作者：

Ross, T. ^{[1
]}

Olley, J. ^{[1
]}

McMeekin, T. A. ^{[1
]}

Ratkowsky, D. A. ^{[1
]}

机构：

[1] Univ Tasmania, Sch Agr Sci, Tasmanian Inst Agr Res, Food Safety Ctr, Hobart, Tas 7001, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2011年 / 147卷 / 01期

关键词：

BACTERIAL-GROWTH; GENERATION TIME; MINIMUM TEMPERATURE; LAG TIME; MODELS; RATES; MEAT; PH;

D O I：

10.1016/j.ijfoodmicro.2011.02.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：78 / 80

页数：3

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