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Growth Characteristics and Development of a Predictive Model for Bacillus cereus in Fresh Wet Noodles with Added Ethanol and Thiamine 원문보기

Journal of food protection, v.74 no.4, 2011년, pp.658 - 664  

Kim, Bo-Yeon ,  Lee, Ji-Young ,  Ha, Sang-Do

Abstract AI-Helper 아이콘AI-Helper

Response surface methodology was used to determine growth characteristics and to develop a predictive model to describe specific growth rates of Bacillus cereus in wet noodles containing a combination of ethanol (0 to 2% [vol/wt]) and vitamin B1 (0 to 2 g/liter). B. cereus F4810/72, which produces a...

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