Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum
- Author
- GRAHAM, A. F1 ; MASON, D. R1 ; PECK, M. W1
[1] Institute of Food Research, Norwich Laboratory, Norwich Research Lane, Norwich NR4 7UA, United Kingdom - Source
International journal of food microbiology. 1996, Vol 31, Num 1-3, pp 69-85 ; ref : 2 p.1/4
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Keyword (fr)
- Clostridium botulinum Culture microorganisme Effet sel Facteur milieu Modélisation Multiplication microorganisme Pathogène Produit alimentaire Prédiction Spore Sécurité Taux croissance Température pH Bactérie Clostridiaceae Clostridiales
- Keyword (en)
- Clostridium botulinum Microorganism culture Salt effect Environmental factor Modeling Microorganism growth Pathogenic Foodstuff Prediction Spores Safety Growth rate Temperature pH Bacteria Clostridiaceae Clostridiales
- Keyword (es)
- Clostridium botulinum Cultivo microorganismo Efecto sal Factor medio Modelización Multiplicación microorganismo Patógeno Producto alimenticio Predicción Espora Seguridad Tasa crecimiento Temperatura pH Bacteria Clostridiaceae Clostridiales
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3217718
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0168-1605(96)00965-8 
https://dx.doi.org/10.1016/0168-1605(96)00965-8
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