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Modeling the Effect of Inoculum Size on the Thermal Inactivation of SalmonellaTyphimurium to Elimination in Ground Chicken Thigh Meat

by Thomas P. Oscar

American Journal of Food Science and Technology. 2017, 5(4), 135-142. DOI: 10.12691/ajfst-5-4-3
Pub. Date: August 01, 2017Views: 8164 Downloads: 6216Like: 1

ground chicken Salmonella Typhimurium thermal inactivation neural network modeling inoculum size validation

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