Author Correction: The Weibull Model for Microbial Inactivation

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Engineering Reviews Pub Date : 2022-01-20 DOI:10.1007/s12393-022-09305-3

Sencer Buzrul

引用次数: 1

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作者更正:微生物失活的威布尔模型

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-

CiteScore

14.20

自引率

1.50%

发文量

审稿时长

>12 weeks

期刊介绍： Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.