Development of the model to predict the growth of Salmonella amsterdam and Salmonella bangkok in stirred fried rice with crab meat

• Main Authors: Pongsomboon S., Sirisansaneeyakul S., Sasaki K., Poosaran N.
• 格式: 雜誌
• 出版: 2017
• 在線閱讀: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84991042531&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/42582

Central Composite Design (CCD) was used to study the main factors (temperature, pH, salt concentration, initial innoculum and incubation time) affecting Salmonella enteritidis growth in stirred fried rice with crab meat (Khao Pad Pu). The result obtained from the CCD fitting by a second-order model,...