Growth of proteolytic Clostridium botulinum in process cheese products. II. Predictive modeling

Improvement of the accuracy of predictive models for proteolytic Clostridium botulinum stability of current and future process cheese compositions was studied. The results of a central composite design were analyzed the effects of pH (5.45 to 5.9), sodium chloride (1.1 to 2.7%, wt/wt), combinations...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of food protection 1995-10, Vol.58 (10), p.1100-1108
Hauptverfasser:	Steeg, P.F. ter (Unilever Research Laboratorium, Vlaardingen, The Netherlands.), Cuppers, H.G.A.M
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences CLOSTRIDIUM BOTULINUM CORPS GRAS CRECIMIENTO CROISSANCE DIETA Food industries FROMAGE A PATE FONDUE Fundamental and applied biological sciences. Psychology GRASAS Milk and cheese industries. Ice creams MODELE MODELOS QUESO ELABORADO REGIME ALIMENTAIRE
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!