Artificial neural network-based predictive model for bacterial growth in a simulated medium of modified-atmosphere-packed cooked meat products

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 1799-1804

  Lou, Wengao ^a,b   Nakai, Shuyro ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

Artificial neural networks; Bacterial growth; Lactobacillus sake; ; Modified atmosphere packed meat; Response surface model

Indexed keywords

ARTICLE; ARTIFICIAL NEURAL NETWORK; ATMOSPHERE; BACTERIAL GROWTH; COMPARATIVE STUDY; COMPUTER MODEL; FOOD CONTAMINATION; LACTOBACILLUS SAKE; MEAT; SIMULATION;

ANIMALS; BACTERIA; CARBON DIOXIDE; FOOD HANDLING; FOOD PACKAGING; MEAT PRODUCTS; MODELS, BIOLOGICAL; NEURAL NETWORKS (COMPUTER); TEMPERATURE; WATER;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI;

EID: 0034869488     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000650m     Document Type: Article

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