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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: 18676Downloads: 18016
ground chicken Salmonella Typhimurium thermal inactivation neural network modeling inoculum size validation
Abstract Full Text PDF (851 KB) Full Text HTML Full Text ePUB (547 KB)
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