The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound and storage temperature
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependentVariables | Logit(P) |
| Model-InpendenVariables | NaCl, phenols, temp |
| Model-Notes | T, NaCl, Phenol (ppm) || Eq. page 255,T(0-25oC), Salt(0-10%), T(oC), Phe: phenols(ppm), NaCl(%) |
| Model-ReferenceDescription | Hwang, C-A., 2009. The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound and storage temperature. Food Microbiology, 26,253-258 |
| Model-Type | Inactivation |
| PMF-Environment | Salmon fillets |
| PMF-Environment-Details | Seafood |
| PMF-Organism | Listeria monocytogenes |
| 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-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:10 (CEST) |
| Created | 17 September 2019, 14:10 (CEST) |