Development of the model to predict the growth of Salmonella spp. in stirred fried rice with crab meat
Central Composite Design (CCD) was used to study the main factors (temperature, pH, salt concentrations, initial inoculums and incubation time) affecting Salmonella enteritidis growth in stirred fried rice with crab meat. The result obtained from the CCD, fits in the second-order model using a quadr...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | 雜誌 |
| 出版: |
2018
|
| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=36048932756&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/61409 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Chiang Mai University |