A mathematical approach toward defining and calculating the duration of the lag phase
- 1 September 1990
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 7 (3), 237-240
- https://doi.org/10.1016/0740-0020(90)90029-h
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Response Surface Model for Predicting the Effects of Temperature pH, Sodium Chloride Content, Sodium Nitrite Concentration and Atmosphere on the Growth of Listeria monocytogenesJournal of Food Protection, 1990
- Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenesJournal of Food Protection, 1989
- Effect of Sodium Chloride, pH and Temperature on Growth of Shigella flexneriJournal of Food Protection, 1989
- Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperatureInternational Journal of Food Microbiology, 1988
- The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurryJournal of Applied Bacteriology, 1987
- INTERACTION OF SODIUM NITRATE, OXYGEN AND pH ON GROWTH OF Staphylococcus aureusJournal of Food Science, 1972