Structural model requirements to describe microbial inactivation during a mild heat treatment.
By A. Geeraerd, C. Herremans, J. V. Van Impe. Journal of food microbiology, 2000
647 citations recorded by the source corpus.
Subfields: Biotechnology, Food Science
View Paper: https://www.semanticscholar.org/paper/2b26fca2760581b351d25cc2888bd57b258105dd
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In Biotechnology
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Citations in the corpus
- Sous vide cooking: A review (2012, background): “Despite concerns in (Geeraerd et al., 2000) that the classical model is inappropriate for the mild heat treatment of sous vide cooking, Huang (2007) found that the classical model was (1–2D) more conservative than experimental observations for Listeria.”