Modeling the inhibition of Salmonella typhimurium growth by combination of food antimicrobials
Résumé
Through the use of a sequence of fractional factorial designs, the growth inhibition of Salmonella typhimurium by many natural antimicrobial compounds is studied and modeled. Two very important predictive variables are an appropriately weighted total of organic acid concentrations on the one hand, and of aromatic compound concentrations on the other
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