Thermal inactivation of Enterococcus faecium
Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°...
| Published in: | Czech Journal of Food Sciences |
|---|---|
| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2007-10-01
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| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200705-0007_thermal-inactivation-of-enterococcus-faecium.php |