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Published in 2017 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2016.10.003
Abstract: Abstract In predictive microbiology, the (induced) lag-phase is a phenomenon of specific interest, as it has a large impact on the assessment of safety and quality of food products. This lag phase has been studied…
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Keywords:
phase;
lag phase;
temperature;
microbiology ... See more keywords