Authors: CUPPERS HGAM OOMES S BRUL S

Citation: Hgam. Cuppers et al., A MODEL FOR THE COMBINED EFFECTS OF TEMPERATURE AND SALT CONCENTRATION ON GROWTH-RATE OF FOOD SPOILAGE MOLDS, Applied and environmental microbiology, 63(10), 1997, pp. 3764-3769

Authors: TERSTEEG PF CUPPERS HGAM HELLEMONS JC RIJKE G

Citation: Pf. Tersteeg et al., GROWTH OF PROTEOLYTIC CLOSTRIDIUM-BOTULINUM IN-PROCESS CHEESE PRODUCTS .1. DATA-ACQUISITION FOR MODELING THE INFLUENCE OF PH, SODIUM-CHLORIDE, EMULSIFYING SALTS, FAT DRY BASIS, AND TEMPERATURE, Journal of food protection, 58(10), 1995, pp. 1091-1099

Authors: TERSTEEG PF CUPPERS HGAM

Citation: Pf. Tersteeg et Hgam. Cuppers, GROWTH OF PROTEOLYTIC CLOSTRIDIUM-BOTULINUM IN-PROCESS CHEESE PRODUCTS .2. PREDICTIVE MODELING, Journal of food protection, 58(10), 1995, pp. 1100-1108

Authors: ZWIETERING MH CUPPERS HGAM DEWIT JC VANTRIET K

Citation: Mh. Zwietering et al., EVALUATION OF DATA TRANSFORMATIONS AND VALIDATION OF A MODEL FOR THE EFFECT OF TEMPERATURE ON BACTERIAL-GROWTH, Applied and environmental microbiology, 60(1), 1994, pp. 195-203

Authors: ZWIETERING MH DEWIT JC CUPPERS HGAM VANTRIET K

Citation: Mh. Zwietering et al., MODELING OF BACTERIAL-GROWTH WITH SHIFTS IN TEMPERATURE, Applied and environmental microbiology, 60(1), 1994, pp. 204-213

Authors: CUPPERS HGAM SMELT JPPM

Citation: Hgam. Cuppers et Jppm. Smelt, TIME TO TURBIDITY MEASUREMENT AS A TOOL FOR MODELING SPOILAGE BY LACTOBACILLUS, Journal of industrial microbiology, 12(3-5), 1993, pp. 168-171