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.
Aldizkaria:
International Journal of Food Microbiology

ISSN: 0168-1605

Argitalpen urtea: 2006

Alea: 106

Zenbakia: 2

Orrialdeak: 153-158

Mota: Artikulua

DOI: 10.1016/J.IJFOODMICRO.2005.06.016 GOOGLE SCHOLAR
Datuen iturria: Scopus