DEVELOPMENT AND USE OF MICROBIOLOGICAL SPOILAGE MODELS IN THE FOOD INDUSTRY

被引：0
|
作者：
Everis, L. K. [1 ]
Betts, G. D. [1 ]
机构：
[1] Campden BRI, Chipping Campden GL55 6LD, Glos, England
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2011年 / 23卷
关键词：
food industry; Forecast; kinetic; models; spoilage; time to growth;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The use of predictive models in the food industry as a quick, easy and inexpensive way of establishing the stability of product formulations and assessment of likely shelf-life is increasing. The development of reliable, fully validated models is therefore of great benefit to the food industry. Campden BRI has produced many models that cover a wide range of spoilage organisms and product commodities.
引用
收藏
页码：157 / 161
页数：5
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