Modeling the growth kinetics of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations

Mathematical models describing the growth kinetic parameters (lag phase duration and growth rate) of Bacillus cereus as a function of temperature, pH, sodium lactate and sodium chloride concentrations were obtained in this study. In order to get a residual distribution closer to a normal distributio...

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Veröffentlicht in:International journal of food microbiology 2005-02, Vol.98 (2), p.135-143
Hauptverfasser: Kaptan Ölmez, Hülya, Aran, Necla
Format: Artikel
Sprache:eng
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