Growth and Modeling of Staphylococcus aureus in Flour Products under Isothermal and Nonisothermal Conditions.
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DOI: 10.4315/0362-028x.jfp-16-248
Abstract: This study was conducted to investigate the growth of Staphylococcus aureus in traditional Chinese flour products under isothermal (10, 15, 20, 25, 30, and 37°C) and nonisothermal (10 to 20, 20 to 30, and 25… read more here.
Keywords: flour products; staphylococcus aureus; nonisothermal conditions; products isothermal ... See more keywords