Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO2
This study developed probabilistic models to determine the initiation time of growth of Pseudomonas spp. in combinations with NaNO2 and NaCl concentrations during storage at different temperatures. The combination of 8 NaCl concentrations (0, 0.25, 0.5, 0.75, 1, 1.25, 1.5, and 1.75%) and 9 NaNO2 con...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Online |
| Language: | English |
| Published: |
Korean Society for Food Science of Animal Resources
2014
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662186/ |