P J McClure

Modelling the growth, survival and death of microorganisms in foods: the UK food micromodel approach.

M W Peck, T. A. Roberts, M B Cole, 1994, International journal of food microbiology.

Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature.

M H Zwietering, T. A. Roberts, T Wijtzes, 1993, International journal of food microbiology.

A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta.

J Baranyi, T. A. Roberts, J. Baranyi, 1993, International journal of food microbiology.

The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1 degrees C.

M B Cole, M. B. Cole, A. C. Baird‐Parker, 1996, The Journal of applied bacteriology.

Quantitative microbiological risk assessment: principles applied to determining the comparative risk of salmonellosis from chicken products.

P J McClure, M H Brown, K W Davies, 1998, Journal of food protection.

An example of the stages in the development of a predictive mathematical model for microbial growth: the effects of NaCl, pH and temperature on the growth of Aeromonas hydrophila.

M B Cole, M. B. Cole, P. McClure, 1994, International journal of food microbiology.

The effect of growth temperature on the phospholipid and fatty acyl compositions of non-proteolytic Clostridium botulinum.

N J Russell, N. Russell, G. Gould, 1998, International journal of food microbiology.