Growth of Pseudomonas fluorescens and Pseudomonas fragi in a meat medium as affected by pH (5.8–7.0), water activity (0.97–1.00) and temperature (7–25°C)
- 6 January 1998
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 39 (1-2) , 53-60
- https://doi.org/10.1016/s0168-1605(97)00116-5
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Recommendations for calculating growth parameters by optical density measurementsJournal of Microbiological Methods, 1996
- Microbial and physicochemical attributes of minced lamb: sources of contamination with pseudomonadsFood Microbiology, 1995
- The contribution of carcass contamination and the boning process to microbial spoilage of aerobically stored porkFood Microbiology, 1995
- Estimation of bacterial growth rates from turbidimetric and viable count dataInternational Journal of Food Microbiology, 1994
- Psychrotrophs in dairy products: Their effects and their controlCritical Reviews in Food Science and Nutrition, 1994
- The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7Food Microbiology, 1992
- Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperaturesJournal of Applied Bacteriology, 1989
- Growth of psychrotrophic bacteria in raw and UHT-treated goats'milkJournal of Applied Bacteriology, 1988
- Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various TemperaturesJournal of Food Science, 1984
- EFFECT OF Pseudomonas fragi ON THE COLOR OF BEEFJournal of Food Science, 1977