Original ArticleComparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A
References (22)
- et al.
A dynamic approach to predicting bacterial growth in food
Int. J. Food Microbiol.
(1994) - et al.
A non-autonomous differential equation to model bacterial growth
Food Microbiol.
(1993) - et al.
Thermal destruction of L. monocytogenes in liver sausage slurry
Food Microbiol.
(1991) - et al.
Model for the non-thermal inactivation of Listeria monocytogenes in a reduced oxygen environment
Food Microbiol.
(1995) - et al.
When is simple good enough: a comparison of the Gompertz, Baranyi and three-phase linear models for fitting bacterial growth curves
Food Microbiol.
(1997) - et al.
Modelling the thermal inactivation of Salmonella typhimurium using bioluminescence data
Int. J. Food Microbiol.
(1994) - et al.
Predicting microbial growth: growth responses of Salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature
Int. J. Food Microbiol.
(1988) - et al.
Use of a modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott A
J. Food Prot.
(1995) - et al.
Use of a modified Gompertz equation to predict the effects of temperature, pH, and NaCl on the inactivation ofListeria monocytogenes Scott A heated in infant formula
J. Food Prot.
(1996) - et al.
Application of a log-logistic model to describe the survival of Yersinia enterocolitica at sub-optimal pH and temperature
Int. J. Food Microbiol.
(1994)
There are more references available in the full text version of this article.
Cited by (0)
- *
Corresponding author.
- †
Present address: Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA.
Copyright © 1999 Academic Press. All rights reserved.