Trends in vital food and control engineering by Ayman Hafiz Amer Eissa

By Ayman Hafiz Amer Eissa

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277-294, ISSN 0168-1605 Baranyi, J. L. (2004). ComBase: A Common Database on Microbial Responses to Food Environments. 67, pp. 1967-1971, ISSN 0362028X Baranyi, J. (1992). Letters to the Editor: a note on reparameterization of bacterial growth curves. 9, pp. 169-171, ISSN 0740-0020 Baranyi, J. A. & McClure, P. (1993). A non-autonomous differential equation to model bacterial growth. 10, pp. 43-59, ISSN 0740-0020 Baranyi, J. P. M. (1995). Predicting growth of Brochothrix thermosphacta at changing temperature.

Langohr, K. Gomez, G. & Curia, A. (2003). Survival analysis applied to sensory shelf-life of foods. 68, pp. uk/webc/HPAwebFile/HPAweb_C/1259151921557. Huis In`t Veld, J. (1996). Microbial and biochemical spoilage of foods: an overview. International Journal of Food Microbiology, Vol. 33, pp, 1-18. ISSN 0168-1605 Institute of Food Science and Technology (1993). Shelf life of Foods-Guideline for its Determination and Prediction. IFST, London. Jacxsens, L. Devlieghere, F. Van der Steen, C. & Debevere, J.

The “Sym´Previus” software, a tool to support decisions to the foodstuff safety. 100, pp. C. & Shibamoto, T. (1986). Shelf-life of fruits, In: G. Charamlabous (editor), Handbook of food and beverage stability. Academic Press, Orlando, pp, 353-391. H. Sullivan, J. C. (1997). Biochemical characterization of pectate lyases produced by fluorescent pseudomonads associated with spoilage of fresh fruits and vegetables. Journal of Applied Microbiology, Vol. 83, pp, 10– 16. ISSN 1365-2672 Lindqvist, R. & Lindblad, M.

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