Application of artificial neural networks to describe the combined effect of pH and NaCl on the heat resistance of Bacillus stearothermophilus

  1. Esnoz, A.
  2. Periago, P.M.
  3. Conesa, R.
  4. Palop, A.
Zeitschrift:
International Journal of Food Microbiology

ISSN: 0168-1605

Datum der Publikation: 2006

Ausgabe: 106

Nummer: 2

Seiten: 153-158

Art: Artikel

DOI: 10.1016/J.IJFOODMICRO.2005.06.016 GOOGLE SCHOLAR
Datenquelle: Scopus