Predictive modeling of Pseudomonas fluorescens growth under different temperature and pH values
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DOI: 10.1016/j.bjm.2016.12.006
Abstract: Meat is one of the most perishable foods owing to its nutrient availability, high water activity, and pH around 5.6. These properties are highly conducive for microbial growth. Fresh meat, when exposed to oxygen, is… read more here.
Keywords: predictive modeling; temperature; modeling pseudomonas; pseudomonas fluorescens ... See more keywords