General Regression Neural Network Model for Behavior ofSalmonellaon Chicken Meat during Cold Storage

Author:

Oscar Thomas P.1

Affiliation:

1. U.S. Dept. of Agriculture; Agricultural Research Service; Residue Chemistry and Predictive Microbiology Research Unit, Room 2111; Center for Food Science and Technology; Univ. of Maryland Eastern Shore; Princess Anne MD 21853 USA

Publisher

Wiley

Subject

Food Science

Reference34 articles.

1. Development and validation of a predictive model for Listeria monocytogenes Scott A as a function of temperature, pH, and commercial mixture of potassium lactate and sodium diacetate;Abou-Zeid;J Microbiol Biotechnol,2009

2. Effect of an elevated level of carbon dioxide containing atmosphere on the growth of spoilage and pathogenic bacteria at 2, 7, and 13°C;Baker;Poult Sci,1986

3. Effects of lactic and acetic acid on survival of Salmonella enteritidis during refrigerated and frozen storage of chicken meats;Cosansu;Food Bioprocess Tech,2010

4. Effect of temperature and added polyphosphate on the survival of salmonellae in poultry meat during cold storage;Foster;J Appl Bacteriol,1976

5. An artificial neural network approach to Escherichia coli O157:H7 growth estimation;Garcia-Gimeno;J Food Sci,2003

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