Detection of microbial concentration in ice-cream using the impedance technique
- Author
- GROSSI, M1 ; LANZONI, M1 ; POMPEI, A2 ; LAZZARINI, R3 ; MATTEUZZI, D2 ; RICCO, B1
[1] Department of Electronic Engineering (D.E.I.S.), University of Bologna, Via Risorgimento 8, Bologna, Italy
[2] Department of Pharmaceutical Sciences, University of Bologna, Bologna, Italy
[3] Carpigiani S.P.A., Anzola Emilia, Bologna, Italy - Source
Biosensors & bioelectronics. 2008, Vol 23, Num 11, pp 1616-1623, 8 p ; ref : 1/4 p
- ISSN
- 0956-5663
- Scientific domain
- Biotechnology; Electronics
- Publisher
- Elsevier Science, Lausanne
- Publication country
- Switzerland
- Document type
- Article
- Language
- English
- Author keyword
- Embedded systems Food safety Ice-cream Impedance measurements Industrial sensors
- Keyword (fr)
- Concentration Crème glacée Détecteur Détection Impédance Microorganisme Sécurité alimentaire Technique
- Keyword (en)
- Concentration Ice cream Detector Detection Impedance Microorganism Food security Technique
- Keyword (es)
- Concentración Helado Detector Detección Impedancia Microorganismo Seguridad alimentaria Técnica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C09 Various methods and equipments / 002A31C09C Others
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20339487
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.bios.2008.01.032 
https://dx.doi.org/10.1016/j.bios.2008.01.032
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