Modelling the growth/no growth boundary of spoilage microorganisms in foods as an alternative method to preserve products without using chemical preservatives.
作者信息
Dang T D T, Mertens L, Vermeulen A, Geeraerd A H, Van Impe J, Devlieghere F
机构信息
Laboratory of Food Microbiology and Food Preservation, Dept. of Food Safety and Food Quality, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
出版信息
Commun Agric Appl Biol Sci. 2008;73(1):67-70.
PMID:18831247
Abstract
摘要
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