Modelling the growth of lactic acid bacteria at different temperatures

A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms

(2013) Stavros G. Manios et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modelling growth ofLactobacillus plantarumand shelf life of vacuum-packaged cooked chopped pork at different temperatures

(2013) Francieli Dalcanton et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Modeling the growth of Listeria monocytogenes in mold-ripened cheeses

(2013) Adriana Lobacz et al.   JOURNAL OF DAIRY SCIENCE

Comparison of Mathematical Models of Lactic Acid Bacteria Growth in Vacuum-Packaged Raw Beef Stored at Different Temperatures

(2013) M. Y. Li et al.   JOURNAL OF FOOD SCIENCE

Assessing the prediction ability of different mathematical models for the growth of Lactobacillus plantarum under non-isothermal conditions

(2013) Daniel Angelo Longhi et al.   JOURNAL OF THEORETICAL BIOLOGY

Spoilage microbiota associated to the storage of raw meat in different conditions

(2012) Agapi I. Doulgeraki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Predictive Models for Growth ofLeuconostoc citreumand Its Dynamics in Pickled Vegetables with Low Salinity

(2012) P.F. Weng et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

(2009) J. Kreyenschmidt et al.   JOURNAL OF APPLIED MICROBIOLOGY

Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

(2008) K.P. Koutsoumanis et al.   FOOD MICROBIOLOGY

Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches

(2008) C. Vasilopoulos et al.   JOURNAL OF APPLIED MICROBIOLOGY

Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure

(2008) Adriana Paula Slongo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE