This volume details well-established prools and procedures being used by laboratories and the industry to study Predictive Microbiology in Foods. Chapters guide readers through methods to design and collect data to generate predictive models, the development of a predictive model, approaches the behavior mainly, and experiments in predictive microbiology. Written in the format of the
Methods and Prools in Food Science
series, chapters list necessary materials and methods for readily reproducible prools.
Authoritative and cutting-edge,
Predictive Food Microbiology
aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.