Registro:

Referencias:

• Bolton, L.F., Frank, J.F., Defining the growth/no-growth interface for Listeria monocytogenes in Mexican-style cheese based on salt, pH, and moisture content (1999) J. Food Prot., 62, pp. 601-609
• Cerrutti, P., (1988) Efectos Combinados de aw, pH, Aditivos y Tratamiento Térmico en el Crecimiento y Supervivencia de Sacchammyces Cerevisiae, , Ph.D. dissertation. Universidad de Buenos Aires. Argentina
• Cerrutti, P., Alzamora, S.M., Chirife, J., A multi-parameter approach to control the growth of Saccharomyces cerevisiae in laboratory media (1990) J. Food Sci., 55, pp. 837-840
• Cole, M.B., Franklin, J.G., Keenan, M.H.J., Probability of growth of the spoilage yeast Zygosaccharomyces bailii in a model fruit drink system (1987) Food Microbiol., 4, pp. 115-119
• Gibson, A.M., Hocking, A.D., Advances in the predictive modelling of fungal growth in food (1997) Trends Food Sci. Technol., 8, pp. 353-358
• Gould, G.W., Overview (1995) New Methods of Food Preservation, pp. xv-xix. , G. W. Gould (ed.), Blackie Academic and Professional. New York
• Hosmer, D.W., Lemeshow, S., (1989) Applied Logistic Regression, , John Wiley and Sons, New York
• Maas, M.R., Development and use of probability models: The industry perspective (1993) J. Ind. Microbiol., 12, pp. 162-167
• McClure, P.J., Blackburn, C.D.W., Cole, M.B., Curtis, P.S., Jones, J.E., Legan, J.D., Ogden, I.D., Walker, S.J., Modelling the growth, survival and death of microorganisms in foods: The UK Food Micromodel approach (1994) Int. J. Food Microbiol., 23, pp. 265-275
• McClure, P.J., Cole, M.B., Davies, K.W., An example of the stages in the development of a predictive mathematical model for microbial growth: The effects of NaCl, pH and temperature on the growth of Aeromonas hydrophila (1994) Int. J. Food Microbiol., 23, pp. 359-375
• McMeekin, T.A., Olley, J.N., Ross, T., Ratkowsky, D.A., (1993) Predictive Microbiology: Theory and Application, , Research Studies Press, Ltd., England
• Presser, K.A., Ross, T., Ratkowsky, D.A., Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity (1998) Appl. Environ. Microbiol., 64, pp. 1773-1779
• Ratkowsky, D.A., Ross, T., Modelling the bacterial growth/no growth interface (1995) Lett. Appl. Microbiol., 20, pp. 29-33
• Razavilar, V., Genigeorgis, C., Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth (1998) Int. J. Food Microbiol., 40, pp. 149-157
• Ross, T., McMeekin, T.A., Predictive microbiology (1994) Int. J. Food Microbiol., 23, pp. 241-264
• Schaffner, D.W., Ross, W.H., Montville, T.J., Analysis of the influence of environmental parameters on Clostridium botulinum time-to-toxicity by using three modeling approaches (1998) Appl. Environ. Microbiol., 64, pp. 4416-4422
• Skinner, G.E., Larkin, J.W., Mathematical modeling of microbial growth: A review (1994) J. Food Saf., 14, pp. 175-217
• Whiting, R.C., Microbial modeling in foods (1995) Crit. Rev. Food Sci. Nutr., 35, pp. 467-494
• Whiting, R.C., Buchanan, R.L., Microbial modeling (1994) Food Technol., 48, pp. 113-120
• Whiting, R.C., Oriente, J.C., Time-to-turbidity model for non-proteolytic type B Clostridium botulinum (1997) Int. J. Food Microbiol., 35, pp. 49-60

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------