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NTIS 바로가기Journal of food science : an official publication of the Institute of Food Technologists, v.84 no.3, 2019년, pp.590 - 598
Juneja, Vijay K. (U.S. Dept. of Agriculture, Agricultural Research Service Eastern Regional Research Center 600 East Mermaid Lane Wyndmoor PA 19038 USA) , Golden, Chase E. (Department of Food Science & Technology Univ. of Georgia Athens GA 30602 USA) , Mishra, Abhinav (Department of Food Science & Technology Univ. of Georgia Athens GA 30602 USA) , Harrison, Mark A. (Department of Food Science & Technology Univ. of Georgia Athens GA 30602 USA) , Mohr, Tim B. (U.S. Dept. of Agriculture, Food Safety and Inspection Service Office of Public Health Science Science Staff, 530 Center Street, NE, Suite 401 Salem OR 97301 USA)
AbstractA model was developed to predict the growth of Bacillus cereus from spores during cooling of cooked pasta. Cooked pasta was inoculated with a cocktail of four strains of heat‐shocked (80 °C/10 min) B. cereus spores to obtain a final spore concentration of approximately 2 log CFU/g...
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