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
收藏
页码：78 / 80
页数：3
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