CombasePremium_Models_Total Viable (Bacterial) Count in whole salmon
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | ComBase Premium; contact@cbpremium.org |
| Model-CurationStatus | new |
| Model-DependenVariableMaximum | 8.5 |
| Model-DependenVariableMinimum | 0 |
| Model-DependenVariableUnits | Log count |
| Model-DependentVariables | Concentration, Lag, Rate, Doubling time |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | time, temp |
| Model-ReferenceDescription | Churchill, O.J., Fernandez-Piquer, J., Powell, S.M., and Tamplin, M.L. 2016. Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15°C. Food Microbiol. 57:144-150. |
| Model-ReferenceDescriptionLink | https://www.cbpremium.org/BacteriaGrowthPredictor/Model/1004 |
| Model-Type | Growth |
| PMF-Environment | Salmon, whole |
| PMF-Environment-Details | Seafood |
| PMF-Organism | Total Viable Vount (TVC) |
| Software | Combase Premium |
| Software-Accessibility | Registration required |
| Software-Link | https://www.cbpremium.org/Home |
| Software-Modeling | no |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 9 December 2019, 16:01 (CET) |
| Created | 9 December 2019, 16:01 (CET) |