Effect of Salt, Smoke Compound, and Stoage Temperature on the Growth of Listeria monocytogenes in Simulated Smoked salmon
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Additional Info
Field Value
DOLU 03/29/2019
Model-Created
Model-Creator GroPIN
Model-CurationStatus
Model-DependenVariableMaximum
Model-DependenVariableMinimum
Model-DependenVariableUnits
Model-DependentVariables Lag time
Model-Foodprocess
Model-ID
Model-InpendenVariables NaCl, phenols, temp
Model-Link
Model-Modified
Model-Notes T, NaCl, Phenol (ppm) || T(oC), Phe(Phenols):ppm, NaCl=%, 15/8/2012,
Model-ReferenceDescription Hwang, C-A., 2007. Effect of Salt, Smoke Compound, and Stoage Temperature on the Growth of Listeria monocytogenes in Simulated Smoked salmon. Journal of Food Protection, 70,2321-2328
Model-ReferenceDescriptionLink
Model-Rights
Model-Subject
Model-Type Growth
PMF-Environment Salmon fillets
PMF-Environment-Details Seafood
PMF-Organism Listeria monocytogenes
PMF-OrgansimDetails
Software GroPIN
Software-Accessibility Public / Local installation
Software-Link http://www.aua.gr/psomas/gropin/
Software-Modeling Yes, if parameters are provided by user
Software-Notes
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 26 September 2019, 13:02 (CEST)
Created 26 September 2019, 13:02 (CEST)