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.
Revue:
International Journal of Food Microbiology

ISSN: 0168-1605

Année de publication: 2006

Volumen: 106

Número: 2

Pages: 153-158

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2005.06.016 GOOGLE SCHOLAR
La source de données: Scopus