Advanced qualitatative microbiology for foods and biosystems/
Micha, Peleg.
- 1st ed.
- Boca Raton: CRC Press, 2006.
- 417 p. : ill. ; 24 cm.
1 Isothermal and Non-Isothermal Heat Inactivation 2 Non-isothermal Heat Inactivation 3 Generating Nonisothermal Heat Inactivation Curves with Difference Equations in Real Time 4 Estimation of Microbial Survival Parameters from Nonisothermal Inactivation Data 5 Isothermal Inactivation with Stable and Dissipating Chemical Agents 6 High CO2 and Ultrahigh Hydrostatic Pressure Preservation 7 Dose-Response Curves 8 Isothermal and Nonisothermal Bacterial Growth in a Closed Habitat 9 Interpretation of Fluctuating Microbial Count Records in Foods and Water 10 Estimating Frequencies of Future Microbial High Counts or Outbursts in Foods and Water-Case Studies 11 A Probalilistic Model of Historic Epidemics 12 Aperiodic Microbial Outbursts with Variable Duration 13 Outstanding Issues and Concluding Remakes