Use of Weibull model to describe and predict pressure inactivation of Listeria monocytogenes Scott A in whole milk

By Haiqiang Chen, D. Hoover. 2004

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Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters (2018, methodology): “…recent years have witnessed the development and application of more reliable, effective and fast mathematical modeling such as Weibull hazard model (Chen & Hoover, 2004) and Q10 model (Dong, Xiao, Li, & Sun, 2015), which have been widely used on food products’ shelf-life evaluation such as chilled…”