Predicting survival of Escherichia coli O157:H7 in dry fermented sausage using artificial neural networks.

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Predicting survival of Escherichia coli O157:H7 in dry fermented sausage using artificial neural networks.

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2008 nî lūn-bûn

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2008年の論文

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2008年学术文章

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Predicting survival of Escheri ...... ng artificial neural networks.

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Predicting survival of Escheri ...... ng artificial neural networks.

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Predicting survival of Escheri ...... ng artificial neural networks.

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Predicting survival of Escheri ...... ng artificial neural networks.

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Predicting survival of Escheri ...... ng artificial neural networks.

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Predicting survival of Escheri ...... ng artificial neural networks.

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P1476

Predicting survival of Escheri ...... ng artificial neural networks.

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Holley RA

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Jayas DS

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Palanichamy A

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P2860

Predicting microbial growth: the consequences of quantity of data.

Elimination of Escherichia coli O157:H7 from fermented dry sausages at an organoleptically acceptable level of microencapsulated allyl isothiocyanate.

Bioprotectives and probiotics for dry sausages.

Modelling the growth, survival and death of microorganisms in foods: the UK food micromodel approach.

Predicting microbial growth: graphical methods for comparing models.

Microbial growth modelling with artificial neural networks.

A general regression neural network.

Computational neural networks for predictive microbiology: I. Methodology.

Application of artificial neural networks as a non-linear modular modeling technique to describe bacterial growth in chilled food products.

Computational neural networks for predictive microbiology. II. Application to microbial growth.

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6-12

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scholarly article

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10.4315/0362-028X-71.1.6

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2008-01-01T00:00:00Z

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18236656

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