Predicting the growth situation of Pseudomonas aeruginosa on agar plates and meat stuffs using gas sensors
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/srep38721.pdf
Reference43 articles.
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3. Papadopoulou, O. S., Panagou, E. Z., Mohareb, F. R. & Nychas, G. E. Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis. Food Res Int. 50, 241–249 (2013).
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5. Coates, K. J., Beattie, J. C., Morgan, I. R. & Widders, P. R. The contribution of carcass contamination and the boning process to microbial spoilage of aerobically stored pork. Food Microbiol. 12, 49–54 (1995).
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