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TABLE 4.

Comparison of experimental time for microbial growth and SE production in inoculated precooked tuna meat, stored at 21 or 27°C (n = 3) versus model predictions (in parentheses)

Comparison of experimental time for microbial growth and SE production in inoculated precooked tuna meat, stored at 21 or 27°C (n = 3) versus model predictions (in parentheses)
Comparison of experimental time for microbial growth and SE production in inoculated precooked tuna meat, stored at 21 or 27°C (n = 3) versus model predictions (in parentheses)
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