Growth of Clostridium perfringens during cooling of cooked cured pork
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | Juneja, V., Hwang, A., Huang, L.; USDA Agricultural Research Service; [email protected], [email protected], [email protected] |
| Model-CurationStatus | long term use |
| Model-Foodprocess | Cooling |
| Model-InpendenVariables | Init_level, time, temp |
| Model-Type | Growth |
| PMF-Environment | Cooked cured pork |
| PMF-Organism | Clostridium perfringens |
| Software | USDA PMP |
| Software-Accessibility | Public |
| Software-Link | http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=31 |
| Software-Modeling | no |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:28 (CET) |
| Created | 10 December 2019, 21:28 (CET) |