Performance evaluation of a model describing the effects of temperature, water activity, pH and lactic acid concentration on the growth of Escherichia coli. (Q52946965)

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scientific article published in January 2003

Language	Label	Description	Also known as
English	Performance evaluation of a model describing the effects of temperature, water activity, pH and lactic acid concentration on the growth of Escherichia coli.	scientific article published in January 2003

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scholarly article

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Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12505459%20AND%20SRC:MED&resulttype=core&format=json

16 December 2019

Performance evaluation of a model describing the effects of temperature, water activity, pH and lactic acid concentration on the growth of Escherichia coli (English)

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16 December 2019

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Escherichia coli

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3

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16 December 2019

author name string

L A Mellefont

1

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16 December 2019

T A McMeekin

2

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16 December 2019

publication date

1 January 2003

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16 December 2019

International Journal of Food Microbiology

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16 December 2019

82

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16 December 2019

1

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16 December 2019

45-58

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16 December 2019

Mathematical modelling of the growth rate and lag time for Listeria monocytogenes.

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Validating and comparing predictive models.

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On the design of optimal dynamic experiments for parameter estimation of a Ratkowsky-type growth kinetics at suboptimal temperatures.

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Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli

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Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH and sodium chloride.

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Identifiers

10.1016/S0168-1605(02)00253-2

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12505459%20AND%20SRC:MED&resulttype=core&format=json

16 December 2019

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:12505459%20AND%20SRC:MED&resulttype=core&format=json

16 December 2019

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