Abstract
Commonly encountered problems related to modelling bacterial growth in food are analysed from a mathematical point of view. Modelling techniques and terms, some misused, are discussed and an attempt is made to clarify how, and under what conditions, they may be used. A theoretical framework is given to provide a basis in which mathematical models having been used in predictive microbiology can be embedded. By using several simplifying idealizations as a compromise between the complexity of the biological system and the available data, a practically usable model becomes available.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
