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Measurement of bacterial growth on solid food surfaces: neuron-network modelling.

Mesure de la croissance bactérienne sur des surfaces alimentaires solides : modélisation par réseaux de neurones.

Author(s) : LEBERT A., LEBERT I.

Summary

In order to measure growth at meat surface, a special wind-tunnel for test at a water activity less than 1, with an air temperature between 4 and 40°C was designed. It allowed tests with technological, spoilage or pathogenic bacteria.

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Pages: p 167-174

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Details

  • Original title: Mesure de la croissance bactérienne sur des surfaces alimentaires solides : modélisation par réseaux de neurones.
  • Record ID : 2000-0213
  • Languages: French
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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