Modelling of microbial activity and prediction of shelf life for packed fresh fish.
暂无分享,去创建一个
[1] C. Hinshelwood,et al. 51. Physicochemical aspects of bacterial growth. Part IX. The lag phase of Bact. lactis aerogenes , 1943 .
[2] J. Monod. The Growth of Bacterial Cultures , 1949 .
[3] J. M. Shewan,et al. Symposium on microbial changes in foods. Bacteria active in the spoilage of certain sea foods. , 1971, The Journal of applied bacteriology.
[4] D. Ratkowsky,et al. Temperature function integration and its importance in the storage and distribution of flesh foods above the freezing point , 1973 .
[5] C. Gill,et al. Effect of Carbon Dioxide on Growth of Meat Spoilage Bacteria , 1980, Applied and environmental microbiology.
[6] J. J. Connell. Advances in fish science and technology , 1980 .
[7] D. Ogrydziak,et al. Temperature effects in modified-atmosphere storage of seafoods. , 1982 .
[8] David A. Ratkowsky,et al. Nonlinear regression modeling : a unified practical approach , 1984 .
[9] D. Gibson. Predicting the shelf life of packaged fish from conductance measurements , 1985 .
[10] Lone Gram,et al. Detection of specific spoilage bacteria from fish stored at low (0°C) and high (20°C) temperatures , 1987 .
[11] J. Liston,et al. Seafood quality determination : proceedings of the International Symposium on Seafood Quality Determination, coordinated by the University of Alaska Sea Grant College Program, Anchorage, Alaska, U.S.A., 10-14 November 1986 , 1987 .
[12] T. A. Roberts,et al. The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. , 1987, The Journal of applied bacteriology.
[13] M. Hole,et al. Seafood quality determination. , 1988 .
[14] H. Huss,et al. Microbiological quality and shelf life prediction of chilled fish. , 1988, International journal of food microbiology.
[15] D B Kell,et al. The inhibition by CO2 of the growth and metabolism of micro-organisms. , 1989, The Journal of applied bacteriology.
[16] F. Rombouts,et al. Modeling of the Bacterial Growth Curve , 1990, Applied and environmental microbiology.
[17] J. Farber,et al. Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review 1. , 1991, Journal of food protection.
[18] B M Mackey,et al. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. , 1992, Society for Applied Bacteriology symposium series.
[19] R. C. Whiting,et al. A quantitative model for bacterial growth and decline , 1992 .
[20] L. Gram,et al. Spoilage and shelf-life of cod fillets packed in vacuum or modified atmospheres. , 1993, International journal of food microbiology.
[21] J Baranyi,et al. A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta. , 1993, International journal of food microbiology.
[22] Tom Ross,et al. Predictive Microbiology : Theory and Application , 1993 .
[23] József Baranyi,et al. A non-autonomous differential equation to model bacterial growth. , 1993 .
[24] P Dalgaard,et al. Estimation of bacterial growth rates from turbidimetric and viable count data. , 1994, International journal of food microbiology.
[25] J. P. Smith,et al. Quality Assurance in the Fish Industry: Edited by H. H. Huss, M. Jakobsen and J. Liston, Elsevier Science Publishers, NY, 1992. pp. 586, Price $203.00 ISBN 0-444-89077-7 , 1994 .
[26] T. Fujii. Modified Atmosphere Packaging of Seafoods. Advantages of Modified Atmosphere Packaging and Its History. , 1995 .
[27] P Dalgaard,et al. Qualitative and quantitative characterization of spoilage bacteria from packed fish. , 1995, International journal of food microbiology.