Modeling development of inhibition zones in an agar diffusion bioassay
Author:
Affiliation:
1. Department of Food Science The Pennsylvania State University 202 Rodney A. Erickson Food Science Building University Park Pennsylvania 16802
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.232
Reference23 articles.
1. A numerical method to determine minimal inhibitory concentrations (MICs) of antibiotics directly from disc-diffusion susceptibility tests
2. MODELLING HEAT TRANSFER IN FOODS USING THE FINITE-ELEMENT METHOD
3. Evaluation of nisin diffusion in a polysaccharide gel: Influence of agarose and fatty content
4. The Importance of the Temperature during the Early Hours of Incubation of Agar Plates in Assays
5. The diffusion of antiseptics through agar gels, with special reference to the agar cup assay method of estimating the activity of penicillin
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