HAZARD ANALYSIS APPLIED TO MICROBIAL-GROWTH IN FOODS - DEVELOPMENT OF MATHEMATICAL-MODELS DESCRIBING THE EFFECT OF WATER ACTIVITY

被引：80

作者：

BROUGHALL, JM

ANSLOW, PA

KILSBY, DC

机构：

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1983年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2672.1983.tb02653.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：101 / 110

页数：10

共 18 条

[1] HAZARD ANALYSIS OF CLOSTRIDIUM-PERFRINGENS IN SKYLAB FOOD SYSTEM
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[3] BRYAN FL, 1980, J FOOD PROTECT, V43, P595, DOI 10.4315/0362-028X-43.8.595
[4] HAZARD ANALYSIS OF PARTY-PACK FOODS PREPARED AT A CATERING ESTABLISHMENT
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[J]. JOURNAL OF FOOD PROTECTION, 1981, 44 (02) : 118 - &
[5] MULTIPLICATION OF COAGULASE-POSITIVE STAPHYLOCOCCI IN GRADE A RAW MILK SAMPLES
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[6] THERMAL RESISTANCE OF SPORES OF 5 STRAINS OF CLOSTRIDIUM BOTULINUM TYPE E IN GROUND WHITEFISH CHUBS
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[7] INITIATION OF STAPHYLOCOCCAL GROWTH IN LABORATORY MEDIA
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[J]. APPLIED MICROBIOLOGY, 1971, 21 (05) : 934 - +
[8] INITIATION OF STAPHYLOCOCCAL GROWTH IN PROCESSED MEAT ENVIRONMENTS
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[J]. APPLIED MICROBIOLOGY, 1971, 21 (05) : 940 - +
[9] ALGORITHMS FOR SOLUTION OF NON-LINEAR LEAST-SQUARES PROBLEM
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[J]. SIAM JOURNAL ON NUMERICAL ANALYSIS, 1978, 15 (05) : 977 - 992
[10] HOJVAT S A, 1969, Canadian Institute of Food Technology Journal, V2, P56

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